pumpkin Archives - Haleo https://www.haleo.co.uk/wordpress/tag/pumpkin/ Making the world a healthier place Sun, 07 Jun 2015 13:06:56 +0000 en-GB hourly 1 https://wordpress.org/?v=6.7.1 https://www.haleo.co.uk/wp-content/uploads/2018/06/cropped-HALO-32x32.jpg pumpkin Archives - Haleo https://www.haleo.co.uk/wordpress/tag/pumpkin/ 32 32 Roasted pumpkin and carrot soup https://www.haleo.co.uk/wordpress/roasted-pumpkin-and-carrot-soup/ https://www.haleo.co.uk/wordpress/roasted-pumpkin-and-carrot-soup/#respond Sun, 26 Oct 2014 20:16:38 +0000 https://www.haleo.co.uk/wordpress/?p=375 This heart-warming, flavoursome soup provides an excellent source of beta-carotene and is infused with ginger, the celebrated herb loaded with immune boosting properties which gives this dish its stand-out flavour. This recipe makes 2 large servings, so double it if you want to make for 4 people. Print Serves: 2   Ingredients 2 small butternut squash...

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]]> This heart-warming, flavoursome soup provides an excellent source of beta-carotene and is infused with ginger, the celebrated herb loaded with immune boosting properties which gives this dish its stand-out flavour. This recipe makes 2 large servings, so double it if you want to make for 4 people.

CARROT-AND-PUMPKIN-SOUP1 CARROT-AND-PUMPKIN-SOUP2

Print
Serves: 2
 
Ingredients
  • 2 small butternut squash (deseeded and diced into cubes, it’s around 700 g)
  • 5 carrots
  • 2 tbsp. coconut oil
  • Good pinch of sea salt and black pepper to taste
  • ½ tsp. ground cinnamon
  • 3 cups vegetable stock
  • 2 tsp. fresh grated ginger
  • Coriander (chopped to garnish)
Instructions
  1. Preheat oven to 180 degrees.
  2. Peel and chop butternut squash into small chunks and place onto a lined baking tray.
  3. Wash carrots and chop roughly with the skin. Place on a separate lined baking tray.
  4. Drizzle the coconut oil between the 2 trays.
  5. Season each tray with sea salt, pepper and sprinkle over cinnamon.
  6. Using your fingers, massage the vegetables in with the coconut oil and spices.
  7. Roast for 25-30 minutes or until vegetables are cooked through and caramelised.
  8. Place butternut squash and carrots into a blender, add vegetable stock and ginger.
  9. Blend until smooth.
  10. Add another cup of water to adjust consistency.
  11. Place in a medium pot and heat for a further 4-5 mins.
  12. Serve and garnish with coriander.

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