Roasted Pumpkin Soup

Chia Seed Crackers with Zero Added Fat
Beetroot Hummus Vegan

Soup is comfort food.

It’s warm and homely and slightly more glamorous than the Desi khichadi.

So you do need to spice it up to make it gourmet and get it ready for the red carpet… 

You need a pretty table setting ,even if you’re alone . 

And you need something hearty and healthy to ensure that it ticks all the boxes for satisfaction. We’re on a weight loss mission here which would be drastically easy if we could stop eating cake.

But cake is life. Cookies are the soul and frosting is the heart. How can we let go? So we are now substituting one meal with something healthy, low in calories and very filling. So we need not worry about raiding the fridge at midnight. 

You can use store bought pumpkin puree, or pressure cook it… But believe me ,I know, this is the best way. 

And the easiest way to do this would be to buy a kilo,peel it and slice it and roast .  In India,we can buy portions, making life easier.Then portion into 3 zip pouches and freeze . Use when craving strikes.

Make this once…this quantity will suffice for 5-6 servings.

For the 

Roasted Pumpkin Soup

You need

1 kg red pumpkin

2 tbsp olive oil

1 tsp extra virgin olive oil

7-8 sticks thyme

12-14 cloves garlic

Pink salt or regular salt and pepper to taste

1 tbsp Syracuse seasoning from @sprig gourmet

3-4 cups vegetable stock or water

1 tsp coconut cream or cream if you’re not vegan

Peel and think slice the pumpkin and place in a baking tray. Use your cast iron skillet if you have it.

Spread the garlic, thyme, salt and olive oil over and roast covered in oven for 20-25 minutes. 

Remove the cover and let the pumpkin caramalise for 10 minutes. And the juices and liquids evaporate.

Allow to cool and portion out.

Now place the pumpkin garlic and the roasting juices in a blender jar and blend with sufficient amount of water or stock. 

Strain into a saucepan and heat through. 

Add the Syracuse Seasoning to the soup and allow it to simmer a couple of minutes.

Pour into bowl, top with the extra virgin olive oil ,some syracuse seasoning and a little thyme. 

Alternatively, top with thyme, Syracuse seasoning and coconut cream. 

Enjoy this hearty soup that doesn’t need any croutons. 

Eat light tonight so you can eat the funfetti cake thats coming up tomorrow. Somedays your system needs to prep for the gorgeousness that is about to come. 

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Chia Seed Crackers with Zero Added Fat
Beetroot Hummus Vegan

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