Roasted Pumpkin Soup Recipe
Wholesome, flavoursome and satisfying, this soup is full of oven-roasted chunks of sweet pumpkin.
Suitable for Vegans
2 tsp rapeseed oil
2 cloves of garlic, finely chopped
½ a red pepper, diced
1 large carrot, peeled and diced
1 medium onion, diced
1 stick of celery, diced
1 tbsp of tomato puree
800ml vegetable stock
A pinch of salt
Freshly ground black pepper
A small sprig of thyme, finely chopped
40g pumpkin seeds
160g cooked haricot beans
½ tbsp of maple syrup
The juice of a small lemon
Cut the pumpkin into small chunks around 2cm long. Lightly coat with 2 tsp of rapeseed oil and bake in the oven at 200ºC for 20 minutes.
Lightly toast the pumpkin seeds in the oven at 180°C for 6 minutes.
Gently fry the garlic, pepper, carrot, onion and celery in the rapeseed oil for 10 minutes until the vegetables have softened.
Add the tomato, vegetable stock, salt, black pepper and thyme. Bring to the boil and then simmer for a few minutes.
Add the pumpkin, seeds, haricot beans, maple syrup and lemon.
Simmer for 5 minutes and the soup is ready.