Roasted Pumpkin Soup

Welcome to 2019! And it’s taken me so long to post this recipe that it’s now February…

Each year seems to run more quickly into the next, and this one especially so. It’s been almost four months with our little dude and we couldn’t be happier!

I decided to do a few challenges this January; I did a third round of Whole30 (really needed a reset) and Declutter Like a Mother!

Now, this soup happens to be Whole30, which is why I made it last night. I think I’ve found that the key to a successful Whole30, for me anyway, is to always be cooking a day ahead, so I have one days worth of meals to eat in case something goes wrong and I don’t get a chance to cook, which can happen with a 3-month-old! I’ve also been taking advantage of meal prepping, making side dishes, cooking meat patties or chicken in bulk, and then being able to pair the different ingredients with a carb (potatoes and sweet potatoes in the pressure cooker have been a life-saver) and of course I’m eating an avocado a day too (have to keep up the healthy fats, even more so because I’m breastfeeding). I did find that my milk supply started dropping off, however a lot of other factors influence that (I’m not sure it was entirely related to starting Whole30, but I am making sure to eat plenty of carbs and fats, even when I don’t feel hungry) and since taking some fenugreek tablets it’s picked back up.

This is a simple yet delicious pumpkin soup with only a few ingredients. We had it at a friend’s place years ago, and I immediately asked for the recipe because I loved it so much!

The secret is to roast the pumpkin in the oven first. I believe it’s worth the extra 30 minutes, but I use that time to prep the other ingredients. The original recipe was for the stove, but I’ve converted it to be made in a pressure cooker. It’s so handy to be able to set and forget (again, life with a 3-month-old!)

To make sure this is Whole30 compliant, you’ll need to check the ingredients of your stock or make your own. Whatever your preference, I recommend a good quality stock that you like the taste of, because the stock can really affect the taste.

And without further ado; roasted pumpkin soup!

Roasted Pumpkin Soup (gluten-free/paleo/whole30)

 

Serves: 4 large or 6 small servings

Ingredients:

  • 1 butternut pumpkin (about 1.25kg)
  • 1 onion
  • 2 tsps¬†ground cumin
  • 1 large carrot (diced)
  • 1 celery stick (diced)
  • 750ml stock

Directions:

  1. Preheat oven to 220 degrees C
  2. Cut pumpkin into chunks (about 2cm by 2cm). Put on a greased baking tray and drizzle with a little olive oil. Bake for 25 minutes, or until softened and slightly browned on the edges.
  3. Set the pressure cooker to saute function for 8 minutes, then cook the onion and cumin in some olive oil until onion is soft (about 4 minutes). Then add the carrot and celery and cook for 4 minutes, stirring frequently.
  4. Add the roasted pumpkin and the stock and then set pressure cooker to high and pressure cook for 10 minutes.
  5. Once done, release pressure and allow to cool slightly. Then use an immersion blender to puree the soup. Season with salt and pepper.

Recipe Source: adapted from a recipe given to me by a friend; Suzie H.

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