- 1.5 kg pumpkin skin removed, seeds removed
- 2 onions peeled
- 4 garlic cloves peeled
- 1 carrot peeled
- 1 potato peeled
- 1 sweet potato peeled
- 2 tbsp olive oil extra virgin
- 1/2 tsp curry powder
- 1 tsp sea salt flakes
- 20 g butter
- 750 ml vegetable stock or chicken stock
- black pepper
This really is a very simple soup to make. The only advice I would give is to make sure the vegetables are all nice and soft when you take them out of the oven.
Stirring the vegetables half-way through the cooking time helps them to all cook evenly and it’s at this stage you add the butter to the tray to add more flavour into the vegetables. I recommend that you check the vegetables 5 minutes before the cooking time as everyone’s ovens are different and yours might cook them quicker or slower than the recipe states. Just make sure they are beautifully soft before you remove them, especially the potatoes, carrots and sweet potato as they take longer to cook than the pumpkin, which is why the recipe states that you chop these vegetables into smaller pieces than the pumpkin. We don’t want any hard pieces of vegetables bits in our soup!
In the photos above you can see that the potato cubes etc are a smaller size to the pumpkin pieces - this means everything will cook at the same time in the oven.
Calories: 218kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 946mg | Potassium: 1220mg | Fiber: 4g | Sugar: 12g | Vitamin A: 28674IU | Vitamin C: 34mg | Calcium: 83mg | Iron: 3mg