Roasted Pumpkin Soup

Roasted Pumpkin Soup
Recipe type: Lunch or Dinner
Prep time: 
Cook time: 
Total time: 
This is definitely a favourite with the kids. If you want to make a larger batch it will actually taste better a few days later after being left in the fridge.
  • 2 Butternut Pumpkin
  • 1 Onion, chopped
  • Half cup of coconut cream
  • 3-4 cups Vegetable Stock
  • Salt and Pepper to taste
  1. Serves: 10 -12
  2. Prep & Cooking time: 35 minutes
  3. Preheat Oven to 180 degrees Celsius
  4. Cut pumpkin in half and remove seeds and skin and cut flesh in small pieces
  5. Lay pumpkin on a roasting tray with the onion and season.
  6. Roast until just coloured.
  7. Blend Pumpkin and Onion and vegetable stock with coconut creme in a blender or electric mixer .Allow to cool if you're transferring into a blender. Blend until desired consistency is achieved.
  8. Serve in a bowl or cup
  9. Taste great with fresh spelt loaf.