By Paola Bassanese
This vegetarian pumpkin soup recipe is filling and delicious – you can also use butternut squash.
1 orange pepper
300gr fresh pumpkin
2 whole cloves of garlic with the skin
1 tablespoon olive oil
1/2 teaspoon curry powder
1 pinch Himalayan salt (pink salt)
1 pinch mixed herbs (oregano etc)
1/2 litre water
Roast the garlic, sliced and peeled pumpkin and de-seeded and sliced orange pepper on a tray with a drizzle of olive oil in the oven at 200 degrees for about 15 minutes.
Transfer all the roast vegetables to a pan and add 1/2 litre boiling water, the herbs, salt and curry powder. Cook for another 15-20 minutes, blend and serve.
Fancy trying another soup recipe? Your wish is my command!
How about this: Paola’s Autumn Soup recipe with chestnut, coconut milk, mushrooms and… so many more healthy ingredients!