Roasted Pumpkin & Onion Veggie Soup

by | Jun 30, 2016 | 3 comments

Yields1 ServingPrep Time10 minsCook Time50 minsTotal Time1 hrDifficultyBeginner
 Half a pumpkin, peeled and roughly chopped
 4 brown onions, roughly chopped
 2 zucchinis, roughly chopped
 2 to 4 cloves of garlic
 4 tbsp coconut oil for cooking with
 2 carrots, roughly chopped
 A good pinch or two of cracked Changing Habits Pepper
 Homemade broth, the amount will depend on how thick or runny you like your soup
1

Preheat the oven to 180C.

2

Add all the chopped veggies to 2 large baking trays and pour the melted oil all over the veggies and use your hand to rub it all over them evenly.

3

Place the veggies in the oven and roast for 30-40 minutes or until golden brown.

4

When ready, remove from the oven and place them into a large saucepan with the rest of your ingredients. If you like your soup thicker then make sure you don't add too much liquid broth, however if you like a runnier soup just add more.

5

Cook the veggies in the liquid broth until it comes to a simmer. Taste the soup and adjust if needed.

6

Pure the soup with a stick blender until desired.

7

Pour into bowls and top with freshly chopped herbs and you can also serve it with homemade freshly toasted bread with avocado or butter on top.

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Ingredients

 Half a pumpkin, peeled and roughly chopped
 4 brown onions, roughly chopped
 2 zucchinis, roughly chopped
 2 to 4 cloves of garlic
 4 tbsp coconut oil for cooking with
 2 carrots, roughly chopped
 A good pinch or two of cracked Changing Habits Pepper
 Homemade broth, the amount will depend on how thick or runny you like your soup

Directions

1

Preheat the oven to 180C.

2

Add all the chopped veggies to 2 large baking trays and pour the melted oil all over the veggies and use your hand to rub it all over them evenly.

3

Place the veggies in the oven and roast for 30-40 minutes or until golden brown.

4

When ready, remove from the oven and place them into a large saucepan with the rest of your ingredients. If you like your soup thicker then make sure you don't add too much liquid broth, however if you like a runnier soup just add more.

5

Cook the veggies in the liquid broth until it comes to a simmer. Taste the soup and adjust if needed.

6

Pure the soup with a stick blender until desired.

7

Pour into bowls and top with freshly chopped herbs and you can also serve it with homemade freshly toasted bread with avocado or butter on top.

Roasted Pumpkin & Onion Veggie Soup
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3 Comments

  1. Carly @ The Nourished Pantry

    A lovely, nourishing winter soup packed full of veggies.

    Reply
  2. Marina

    Roasted pumpkin soup is delicious…

    Reply
  3. Monica

    Absolutely delicious.

    Reply

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