What better way to use up your carved Halloween pumpkin than in a warm hearty soup. Nothing helps beat the cold more than something hot and creamy in a bowl. My Autumn pumpkin and carrot soup is simply a free hug no questions asked kinda dish.
No introduction needed. Let us get straight into it.
I used the amazing new NutribulletRX blender that just whizzes everything in a flash, super easy and quick. Thanks for gifting me with this, I have another soup recipe I also want to try out.
The blender comes with a Nature’s Prescription for optimum health recipe book which has everything from soups, to nut butters to hot chocolates and latte recipes. It is seriously worth investing in. I made a lovely hot chocolate today with cinnamon and chocolate flakes, just what the doctor ordered for rainy cold days.
For the Autumn pumpkin and carrot soup, I used the roasted butternut squash recipe from the book and adapted it a little.
Ingredients
- 1 Pumpkin
- Four carrots
- 3 tbsp of fresh parsley
- 10 fresh sage leaves ( I used dried as didn’t have any fresh ones in the fridge, probably need 2tsp of dried sage
- 1tsp salt
- 1 and 1/2 cups of vegetable stock
- 3 garlic cloves, grated ( I omitted this thanks to my heartburn)
Method
1- Pre-heat oven to 170 degrees celsius
2-Cut up your carrots and pumpkin and place in a baking sheet and toss in the salt, sage, parsley and garlic and give it a mix to coat and cook in the oven for around 50 minutes or until soft.
4-Remove and cool for about 20-30 minutes
5-Add to blender with your vegetable stock and whizz until smooth
I like my soup piping hot so serve straight into bowls. Take a spoon dip it in yoghurt and give it a swirl and top with some chopped parsley.
My pumpkin and carrot soup, aka autumnal hug in a bowl.
Another awesome pumpkin recipe is my gluten-free, sugar-free pumpkin cheesecake:) DIVINE! a must eat.
