Roasted Pumpkin & Spinach Soup

Ingredients:

  • 1/4 kent pumpkin
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 4 cups (1L) chicken stock
  • large handful of baby spinach leaves, washed
  • Salt & Pepper to taste
  • Optional: cream or whole fat milk – this will make it creamier, but also raise the calories!

Directions:

  1. Preheat oven to 175˚C (350F).
  2. Deseed and slice the pumpkin into 3cm slices. Place the pumpkin pieces in a lined baking tray and drizzle olive oil over the pumpkin. Use your hands and make sure each piece is covered in oil. Put the pumpkin into the preheated oven and roast for ~20-25mins (until golden and fragrant).
  3. Take the pumpkin out of the oven when ready and once cooled, peel away the skin. Set the pumpkin aside.
  4. In a large pot over medium heat, fry the garlic and onion in some olive oil until fragrant. Then add in the pumpkin and chicken stock. Mix well. Allow to come to a simmer.
  5. Once simmering, add in the spinach leaves and mix for 2 mins.
  6. Use a hand blender and blend contents of pot until it is a soupy consistency. If the soup is too thick, you can add more chicken stock or for added creaminess, add in cream or whole fat milk. Salt and pepper to taste.

Notes:

  • Optional: turmeric powder, cinnamon
  • If you prefer a stronger garlic flavour, you can also add in 1tsp of garlic powder

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