I don’t know if it is due to my resent return from summer Sweden, or just because it is winter and cold, but since I got back (not even a week yet!) I’m making soup today for the second time in a week. Isn’t it lovely with a nice hot soup with some nice homemade bread and cheese on a cold wintery day?
I’m making pumpkin soup; pumpkin is full of vitamins A and C, a power house of antioxidants to help fight winter flues, ageing and disease. It is quite nice to add cooked cannellini beans for added protein which will help keep you fuller longer.
Roasted Pumpkin
Soup
1 kg pumpkin, cut into chunks
1 red apple chopped
Sea salt and cracked white pepper
1 teaspoon olive oil
750 ml Vegetable stock
Preheat your oven to 200 C.
Place the pumpkin and apple onto a baking tray and drizzle over the olive oil.
Season with a little sea salt, white pepper + cinnamon.
Roast the pumpkin + apple for 35 minutes until soft.
Blend the pumpkin with the apple + vegetable stock until smooth (Remember you can make your soup to the consistency you love it, so don’t to use all the stock when blending, you can always add more when heating.)
Pour the soup into a saucepan and heat through gently.
Serve in bowls and enjoy. Serves 4.
Get the family together around the table and enjoy!!!!
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