Free Healthy Recipe - Smoked roast pumpkin and paprika soup

Dairy free, Gluten free, Low fat, Low sugar, Wheat Free

The smoked paprika gives a richness to this hearty and healthy autumn soup and takes the place of bacon which is often added to achieve the same result. Use a good quality veggie stock for the best flavour. This soup is serves with toasted sourdough and a simple egg mayonnaise.

Ingredients
800 grams pumpkin - jap, peeled and cut into chunks
1 red onion peeled and quartered
3 cloves garlic, peeled and left whole
500 grams vegetable stock
Method

Preheat the oven to 180°

Pour the olive oil into a baking tray and place in the oven to heat for 5 minutes.

Remove the tray from the oven and while it's still hot toss, through the pumpkin, onion, garlic and smoked paprika.

Bake the veggies for 40 minutes

Transfer the contents of the pan to a blender with the veggie stock and blend until smooth.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins


Suitable for:
Soup
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Nutritional Information - Per Serve
Kj 599 kj
Calories 143 kcal
Fat 5 g
Saturated Fat 1 g
Total Carbohydrate 16 g
Total Protein 5 g
Fibre 3 g


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