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Roasted Pumpkin Soup (Paleo Style)

by Annalisa Brown (follow)
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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.

Preparation Time: 15-mins
Cooking Time: 30-mins
Makes: 8-10 servings

Roasted Pumpkin Soup, cooked in line with Paleo nutrition and most importantly low in fat.


Ingredients
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.


Method
Pre-heat oven to 200 degrees.

Peel and cut pumpkin, potatoes, sweet potato and carrot into mid sized pieces. Cover trays with baking paper and spread vegetables evenly across the trays, being careful not to overlap the vegetables on top of one another.

A large Japanese Pumpkin is enough to feed a very large family or provide multiple meals.


Bake vegetables for approximately 30 minutes. Vegetables will be slightly golden in colour and will easily flake apart with a fork. As the vegetables are being baked they will not be crispy in texture.

Let vegetables cool then transfer into a large saucepan or pot. Season with the black pepper and oregano. Add enough mushroom stock (approximately 1.5 litres) to cover the roasted pumpkin.

Bake the pumpkin then season with black pepper, oregano and mushroom stock.


In batches, puree the seasoned pumpkin.

Re-heat soup prior to serving.

This soup is delicious eaten hot or cold.

Paleo Roasted Pumpkin Soup .


Note
Read this article to find tips on cooking perfectly roasted vegetables.

Categories
#Soup
#Dinner
#Lunch
#Make-ahead
#Easy
#Healthy
#Low-Fat
#Vegetarian
#Vegan
#Gluten-Free
#Wheat-Free
#Dairy-Free
#Sugar Free
#Pumpkin
#Paleo
#FODMAP
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