Roasted Pumpkin

Vegetarian / Dairy-Free/ Gluten-Free

Inspired by fond memories of my Aussie boarding school days, this humble pumpkin soup recipe reminds me of Sunday roast dinners that included lots of roasted root. Indeed, nothing beats a good bowl of comforting roasted pumpkin soup. Blended with tart Granny Smith apples with only dashes of a blend of spices, it hints of sweetness and richness with the spices uplifting the soup with warmth.



Main ingredients

Vegetable stock (water, root vegetables, herbs), roasted pumpkin, onions, Granny Smith apples, garlic, vegetable oil, salt, sugar, herbs and spices.


Roasted almonds

Nutritional Content

Regular Soup (350 ml): Calories 122 cal | Protein 3g | Carbohydrates 22g | Fat 3g | Sodium 1,151mg

Large Soup (480 ml): Calories 167 cal | Protein 4g | Carbohydrates 30g | Fat 5g | Sodium 1,578mg


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