Roast Garlic and Pumpkin Soup

I love autumn, for the warm colours and I can wear my myriad of scarves without any one blinking an eye (I wear scarves in all season, even when it's hot).  Chic layers and cosy evenings in with a mug of hearty home made soup.  Lots of oven cooking, which I love as it means I can get on with other things without having to stand guard.  Pumpkin soup is on the recipe index today, well it is the season for all things pumpkin.

So today I will be sharing with you a soup recipe - that is simple, nutritious and colourful. Have it as a part of a larger meal or alone with salad and wholemeal bread.

The Low Down:

This hearty soup is very low in cholesterol and sodium. It is a good source of manganese, magnesium, and high in vitamins A and C. Vitamins B1 and B6 and dietary fibres, at only ~ 355 kcals per serving. I think it is worth every mouthful.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Roast Garlic and Pumpkin Soup

(serves 2)

Ingredients

• 1 small Globe pumpkin
• 1 large Potato (peeled and cubed)
• 1 cup cooked Barley
• 1 cup Alpro Coconut milk
• 1 tablespoon Olive oil
• 1 medium Onion (chopped)
• 1 tablespoon roasted Pumpkin seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Black Onion seeds
• 1 teaspoon Cayenne pepper
• 1 teaspoon Turmeric
• 750 ml Vegetable stock
• 1 Garlic bulb (you will only use 2 cloves)

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Preparation

Wash the pumpkin and cut in half, put both halves on a baking,  and bake in the oven for 35 minutes, add the garlic bulb to the tray and continuing roasting for another 10 minutes.  Remove both from the oven and allow to cool a little before handling. Remove the skin from the pumpkin this should be very easy) put the pumpkin flesh in a bowl and set aside.

In a pan heat the oil and add the chopped onion, keep on a gentle heat for 10 minutes this will release the natural sweetness from the onions. Increase the heat, and add the cumin, black onion seeds, two gloves of the roast garlic, turmeric and potato cubes stir to coat evenly. Add the vegetable stock and cook for 15 minutes or until potatoes are soft, add the barley and pumpkin and bring to boil. 

Using a hand blender or food processor blend the soup till smooth adding the coconut milk a little at a time. Return to the pan, add the cayenne pepper and heat through for 3-5 minutes.  Serve with a sprinkling of roasted pumpkin seeds and splash of olive oil.

Done!

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