Soul Satisfying Pumpkin Soup

Soul Satisfying Pumpkin Soup

Is there anything more soul satisfying than an awesome delicious cuppa’ soup? Outside of a tub soak in the bath, I reckon this is a close second! Whatever the weather, this creamy flavourful roasted pumpkin soup always manages to hit the spot and voila just like that I feel satiated, nourished, centered and grounded. I love to add some fresh grated nutmeg on top, fresh basil, or parsley (depending on how i’m feeling and what’s in my fridge) and a drizzle of high quality extra virgin organic olive oil on top – YUM! Served up with my homemade  nutty seeded gluten free vegan loaf slice, or a piece of my crusty homemade gluten free bread, or a few gluten free vegan rice chips (I love Lundberg brand) works so well too and I am in my happy cosy soul-soothing place! Enjoy darling.

Soul Satisfying Pumpkin Soup

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Recipe by Priscilla Soligo Course: Mains, Snacks, Soups

Ingredients

  • 1680g 7 Cups Organic Vegetable Stock

  • 1380g 1 Large Butternut Pumpkin, peeled, seeded and roughly chopped

  • 240g 1 Large Onion, roughly chopped

  • 240g 2 Large Carrots, roughly chopped

  • 220g 2 Sticks Celery, roughly chopped

  • 24g 2 Tbsps Coconut Oil

  • 15g 3 Cloves Of Garlic, chopped

  • 3g 1 ½ tsps Coriander Powder

  • 3g ½ tsp Real Salt

Directions

  • Preheat the oven to 180C/ 356F.
  • In a large bowl, season pumpkin with 1 Tbsp coconut oil, coriander powder, salt and 1/4 Tsp of Black pepper.
  • Cook in the oven for 35-40 mins, or until soft. Set aside.
  • In a large pot on the stove on medium heat, add 1 Tbsp of the coconut oil, add the onion, stir for 5 mins, add the garlic, carrot and celery, cook for another 5 mins. Add in the stock.
  • Bring to a boil and simmer for 10 mins or until the veggies are soft. Turn off the heat.
  • In a Vitamix, add in half of the roasted pumpkin and half of the cooked vegetable soup from the pot until smooth.
  • Blend until smooth and transfer to a clean pot. Blend remaining ingredients.
  • Garnish and serve with your favourite crusty bread, or crackers.

Notes

  • Optional Garnish:  ½ tsp Black pepper, Grated Fresh Nutmeg, Chopped Fresh Basil, or Parsley
  • Storage: Store soup in an airtight sealed container in the fridge for up to five days, or freeze (I like to freeze in portion/ batches to defrost for a quick dinner or snack) for up to two months.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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