Spicy Roast Pumpkin Soup

A spicy twist to a classic dish. My Spicy Roast Pumpkin Soup makes a thick, creamy and savoury meal that takes no time at all to make. It’s truly a quick, easy and flavourful dish the whole family can joy.

Ingredients

• 1 small pumpkin, chopped into cubes

• 4 cloves garlic

• 1 onion

• 1 tbs olive oil

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 2 tsp chili flakes

• 1/4 tsp black pepper

• 4-6 cups water or vegetable stock

• Salt, to taste

• Handful of fresh parsley, to serve

• 1 tbs coconut yogurt, to serve

Flatten the garlic cloves with the back of your knife and quarter the onion. Add the pumpkin, onion and garlic to a lined baking pan and drizzle with oil and sprinkle with salt. Roast in the oven for 20-30 minutes at 220 degrees C.

Once the pumpkin is cooked through, transfer to a large pot and add the paprika, cayenne pepper, chilli flakes and pepper. Pour in 4-6 cups of water or broth until you reach your desired consistency and simmer on low-med head for 10 minutes.

Blend the mixture until smooth with a hand-held blender. Alternatively, you can use a high speed blender.

To serve, drizzle with coconut yogurt and top with chopped parsley. Enjoy!

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