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Pumpkin Soup

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Pumpkin Soup
Vegetarian | Nut Free | Vegan | Gluten Free | Dairy Free | Low FODMAP
​Ingredients

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

Method​
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

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