Easy Roasted Pumpkin Soup

A creamy and fiber-rich roasted pumpkin soup with added beans for extra protein, perfect for a cozy meal.

By @jshealth

Original recipe source

Cook time: 55 minutes

Servings: 4

Ingredients

• 1.4 kg butternut pumpkin (squash), peeled & chopped into rough chunks
• 3 Roma tomatoes, halved
• 1 red onion, quartered
• 1 bulb garlic, top trimmed off
• 2 tbsp extra virgin olive oil
• 0 sea salt
• 0 black pepper
• 750 ml vegetable stock, hot
• 400 g tin cannellini beans, drained & rinsed
• 0 Greek yoghurt
• 0 chives, chopped
• 0 pumpkin seeds, toasted

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet or roasting pan with parchment paper.
2. Spread the pumpkin, tomatoes, onion, and garlic onto the tray.
3. Drizzle the olive oil over the top and season with sea salt and black pepper.
4. Bake for 45–50 minutes, or until the squash is tender and cooked through.
5. Allow the garlic to cool slightly, then squeeze the cloves from the skins.
6. Transfer the garlic, pumpkin, tomatoes, and onion to a large pot.
7. Pour over the hot vegetable stock and add the cannellini beans.
8. Blend using an immersion (stick) blender until smooth.
9. Serve with your toppings of choice and crusty sourdough.