In wanting to keep this traditional and popular soup in line with Paleo nutrition and most importantly low in fat, I specifically sourced certain varieties of produce that would provide a highly flavoursome pumpkin soup with a very low calorie and fat count.
Japanese pumpkin is incredibly sweet and roasting the vegetable creates an almost caramelized and nutty taste, and when combined with the aromatic and peppery oregano, a complimentary sweet, peppery marriage is the result. Similarly using Desiree Potatoes not only helps thicken the soup naturally, but brings a wonderful textural creaminess to the soup.
For this particularly recipe, I omitted using any oil, allowing the pumpkin to bake instead of roast. I donít believe any of the flavours were diminished in doing this. However, for a more smoky taste to the cooked pumpkin, you can coat the vegetables with coconut or olive oil when roasting.
: 8-10 servings
Roasted Pumpkin Soup, cooked in line with Paleo nutrition and most importantly low in fat.
1 Large Japanese Pumpkin
1 Small Sweet Potato
2 Small Desiree Potatoes
1 Small Carrot
1.5L Mushroom Stock
2 Tablespoons Ground Black Pepper
2 Tablespoons Dried Oregano
Key Ingredient in this Soup is the Japanese Pumpkin, which is an incredibly sweet and nutty tasting pumpkin.
A large Japanese Pumpkin is enough to feed a very large family or provide multiple meals.
Bake the pumpkin then season with black pepper, oregano and mushroom stock.
Paleo Roasted Pumpkin Soup .
Read this article to find tips on cooking perfectly roasted vegetables
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