This pumpkin soup recipes will really treat your taste buds. So good, the kids will love it. Great source of vegetables and nutrients.
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Preheat the oven to 180°C.
Place the pumpkin, carrot, onion and garlic in a large baking dish and drizzle with olive oil.
Season to taste, then bake in the oven for 25-30 minutes, or until the pumpkin is soft and starting to caramelise.
Transfer the roasted vegetables to a large stock pot, add the stock, then blend with a stick blender until smooth.
Heat the soup over a medium heat and serve warm.
Garnish each bowl with sour cream, roasted pumpkin seeds and freshly cracked black pepper.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 4g7%
- Net Carbohydrate 15g5%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat the oven to 180°C.
Place the pumpkin, carrot, onion and garlic in a large baking dish and drizzle with olive oil.
Season to taste, then bake in the oven for 25-30 minutes, or until the pumpkin is soft and starting to caramelise.
Transfer the roasted vegetables to a large stock pot, add the stock, then blend with a stick blender until smooth.
Heat the soup over a medium heat and serve warm.
Garnish each bowl with sour cream, roasted pumpkin seeds and freshly cracked black pepper.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Timer
40 MinutesIngredients
Directions
Preheat the oven to 180°C.
Place the pumpkin, carrot, onion and garlic in a large baking dish and drizzle with olive oil.
Season to taste, then bake in the oven for 25-30 minutes, or until the pumpkin is soft and starting to caramelise.
Transfer the roasted vegetables to a large stock pot, add the stock, then blend with a stick blender until smooth.
Heat the soup over a medium heat and serve warm.
Garnish each bowl with sour cream, roasted pumpkin seeds and freshly cracked black pepper.
