I was recipe surfing the other day looking for more inspiration and I came across a roasted pumpkin soup recipe, well I love roast pumpkin and I love pumpkin soup so I thought it sounded great.
Some of the recipes I saw had coconut milk/cream some didn’t. Others had red curry paste. It’s certainly a modern twist on what I grew up with. Being gluten intolerant means I can no longer risk eating tinned pumpkin soup. But why would you when you can create your very own tasty soup and you know exactly what ingredients are in it.
If you haven’t made your own pumpkin soup, then I challenge you to make one and enjoy! This recipe is our own version based on various pumpkin soup recipes I came across.
Guess what I’m eating for lunch at work tomorrow, with a toasted cheese sandwich!
Approx 2kg of your favorite Pumpkin peeled and de-seeded and chopped into chunks
4 Small Sweet Potato peeled and chopped into chunks
3 Garlic cloves whole
1 Large onion
1 Can 400 ml coconut cream (we used one from Aldi’s)
1 Tsp Gluten Free Massel vegetable stock
1 Cup/250ml water approx. More or less required depending on what consistency you like your soup
2 Bay leaves
Pre heat oven to 180C
Season pumpkin and sweet potato with salt and pepper, drizzle with olive oil and place in oven tray with onion and garlic
Place in oven and bake for approx 60 mins or until vegetables are cooked through
Place vegetables in saucepan with coconut milk, vegetable stock, 2 bay leaves.
Add water as desired and using either a stick blender or whisk, blend until required consistency
Keep on low heat until heated through, remove bay leaves
Enjoy with your favorite GF bread or bread roll