Easy Healthy Pumpkin Soup Recipe with Roasted Pumpkin Seeds

This easy healthy pumpkin soup recipe is perfect for a comforting meal, especially in the fall. Packed with nutritious ingredients, it’s low in carbs and makes a delicious starter or main course. The addition of roasted pumpkin seeds adds a satisfying crunch and boosts the nutritional profile, making this low carb pumpkin soup with roasted pumpkin seeds a delightful option for anyone following a healthy lifestyle.

Ingredients

• 2 shallots
• 2 garlic cloves
• 300 g pumpkin
• 300 g swede
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 480 ml vegetable stock
• 225 g butter
• ½ lime juice

Toppings

• 180 ml mayonnaise
• 60 ml pumpkin seeds, preferably roasted

Instructions

1. Preheat the oven to 200°C. Peel the pumpkin and cut the flesh into cubes. Do the same with the rutabaga. Peel the shallot and cut into wedges. Peel the garlic cloves.
2. Put everything in a baking dish. Add olive oil, salt and pepper.
3. Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the turnip are soft.
4. Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a couple of minutes. Remove from the stove.
5. Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt and pepper to taste.
6. Serve the soup with mayonnaise, roasted pumpkin seeds or our delicious parmesan croutons.

Tip!

Make it spicy! Chilli, cumin and other spices all pair beautifully with this soup. Freshly grated ginger, added a few minutes before serving, also brings a whole new depth of flavour. This easy healthy pumpkin soup recipe is not only delicious but also a great option for those pursuing fitness goals, complementing your personal training Paddington routine.