Spiced Pumpkin Soup
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Prep Time
10 MINS
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Cook Time
1 HR
- KCals 83
- Carbs 9G
Ingredients
- 1 pumpkin (approx 1kg), peeled and chopped into chunks
- 1 medium onion, peeled and cut into 8
- 4 garlic cloves, peeled and crushed
- 1 red chilli, deseeded and sliced
- 500 ml boiling water
- 400 ml dairy-free coconut milk
- 1 vegetable stock cube
- 2 tbsp Cajun spice mix
- 2 tsp smoked paprika
- salt and pepper, to taste
- low-calorie cooking spray
To serve:
- 30 g pumpkin seeds
- 1 tsp smoked paprika
Instructions
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Preheat the oven to 200ºC, and spray a baking tray with low-calorie cooking spray.
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Add the pumpkin to the baking tray and sprinkle over the Cajun spice mix and smoked paprika. Pop in the oven for 20 minutes. After 20 minutes, give the tray a shake, then add the onion, garlic, and red chilli. Cook for a further 20 minutes.
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Add the roasted vegetables to a large saucepan. Then add the stock cube to the boiling water, and pour into the pan, along with the coconut milk. Set the pan on a medium heat, and bring to the boil. Lower the heat and simmer for 15 minutes.
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Using a stick blender, blitz the soup until smooth. Add a little water until the soup is your desired consistency, then season with salt and pepper to taste. Serve with some pumpkin seeds and a sprinkle of smoked paprika.