top of page

Pumpkin Soup

Copy of Gluten Free-6.png
Copy of Gluten Free-4.png
Copy of Gluten Free-3.png
Copy of Gluten Free-5.png
Copy of Gluten Free-7.png
Copy of Gluten Free-2.png
Copy of CnC Logo Transparent-3.png
Pumpkin Soup
Vegetarian | Nut Free | Vegan | Gluten Free | Dairy Free | Low FODMAP

1/4 of a large Jap Pumpkin


Extra flavouring (optional)

1/2 tsp cinnamon

1/2 tsp cumin

1/4 tsp chilli powder

pinch salt

Cut the pumpkin into medium chunks, remove the skin and cover with a drizzle of oil and the spices (optional).

Place the pumpkin on a baking tray and cover with aluminium foil and bake in a preheated 150 degree celsius oven for around 45 to 60 minutes or until the pumpkin is soft.

Once cooked allow pumpkin to cool slighly and then blitz in a blender until smooth. You can add a little water here if you would like to thin out the soup.

Place the soup into a small saucepan and bring to the boil and then remove from heat and serve. Enjoy!

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

bottom of page