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Roast Pumpkin | Carrot | Kumara Soup

Written by Sheryl Nicholson

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Posted on May 28 2019

Not only is this shade of orange our favourite Winter colour it's also our favourite winter soup! 

INGREDIENTS

½ a pumpkin, cut into large segments, skin on. We recommend the more flavoursome variety such is buttercup or butternut.
2 carrots, peeled and halved lengthways
1 large kumara, peeled and cut into chunks
2 tablespoons of olive oil
1 onion, finely chopped
1 garlic clove, grated
2 cm of fresh ginger, grated
2 cups of Chicken stock
1 cup of coconut milk (without thickeners or preservatives)
Himalayan salt and cracked black pepper to taste

TO SERVE

Small handful of parsley, roughly chopped.

Serves 2

METHOD

Pre-heat oven to 200 degrees celsius and line a baking tray with baking paper.

Coat pumpkin, carrot and sweet potato in one tablespoon of olive oil, spread out on tray, season well and roast for 30 minutes until golden brown. Remove and set aside to cool. When cool enough to handle take the skin off the pumpkin.

Add onion to frypan with one tablespoon of olive oil and cook over a low heat until translucent. Add garlic and ginger and gently fry for another two minutes. Place the roasted veggies and the onion mixture in a food processor and puree. Add to a saucepan with the chicken stock and bring to the boil. Turn down to a simmer and add the coconut milk, simmer for 10 minutes remove from the heat and serve.

 

Roasted Pumpkin Soup Recipe

Anna wears the UIMI Juno Merino Cardigan and Inouïtoosh Scarf.

Recipe courtesy of Bestow Beauty from the new Bestow book - The Gut-Skin Connection due out later this year.