Just Like Golden Milk, But Better…
We’ve all heard of the golden latte, well have you heard of the golden soup?…
Well of course not, I made that up…lol
I did use the same spices in the golden latte in this pumpkin soup, so I guess it is a golden soup, but my version…
We all know vegetables kick ass in nutritional benefits, but did you know many of our herbs and spices carry powerful antioxidants and cancer fighting benefits too.
So I thought I’d add some to this pumpkin soup, to make a healthy hearty pumpkin soup even more healthier 💪
Creating a real depth of flavour, the vegetables is firstly, roasted skin on, then simmered together with vegetable stock and spices, and finally blitzed into a soft silky spicy soup.
Together with the lovely naturally sweet flavour of roasted butternut pumpkin, candy like carrots, caramelised onions, combined with the spicy, hot, fragrant flavours of cinnamon, turmeric, ginger, chilli and pepper corns , creates a beautifully sweet & spicy pumpkin soup, you’d sure want to add to your winter eats.
Yep! A soothing hot soup, full of all the anti inflammatory, antioxidants and cancer fighting benefits, spices & vegetables can offer. And not to forget, its delicious too!
It’s sure a easy & tasty way to boost you and your families immune system during these cold, gloomy, spring weather in Melbourne.
Spicy Golden Pumpkin Soup
Naturally sweet flavour of roasted butternut pumpkin, candy like carrots, caramelised onions, combined with the spicy, hot, fragrant flavours of cinnamon, turmeric, ginger, chilli, pepper and coconut milk , creates a beautifully sweet & spicy pumpkin soup, you'd sure want to add to your winter eats.
- 1 kg butternut pumpkin skin on & chopped
- 2 brown onion peeled & chopped
- 2 large carrots skin on & chopped
- 4 cloves garlic peeled
- 2 tbs coconut oil melted
- 1 tbs coriander seeds
- 1 tsp peppercorn
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp cumin
- 1 tsp cinnamon
- 5 cups vegetable stock
Place chopped vegetables, onion, garlic, oil & spices in a large tray and mix till vegetables is evenly coated.
Roast spiced vegetables in pre heated oven for 30 mins at 180C (356F) or until vegetable is soft and tender.
Place roasted vegetable and vegetable stock together in a large pot and bring to boil
Turn heat down and simmer for another 10 - 15 min
Pour soup mixture into a food procceser and blitz till desired texture
Pour soup back into pot and let simmer on low heat for another 10 - 15 min before serving
Serve with some fresh coriander and some toasted pine nuts, almond flakes and pumpkin seeds
Season with salt & pepper as desired
If you prefer a thinner soup, add more stock or water to the soup.
Try adding a little coconut yogurt or milk for a smoother sweeter flavour.
Soup can be kept frozen for up to 3 months.
Simply thaw prior to reheating.
*Nutrition information is approximate and is meant as a guide only*