Loving Roast Pumpkin & Tomato Soup

Had to share this Soup Recipe with you because I think it’s my absolute new favourite. It is so easy and it makes an amazing base. You can add extras like spinach, chickpeas or toasted cashews to give it that extra kick. Or, for the kids, I’ll add homemade croutons of some sort to entice them to try it 😉

In regards to flavour, this is a girl who hasn’t eaten onions for years and years thanks to ongoing IBS, having reintroduced it recently, I cannot believe how much flavour they add to your dishes! Husband is waiting for me to reintroduce garlic too, but I think we’re going to have to wait on that one. Anyhow, long story short, this soup came about on a weekend my body called for rest. Not an easy feat for a Pilates Instructor. But, as I always say, if we don’t listen to our bodies the first time, it will speak louder until we do. And so, permission granted to rest when your body needs it, from your loving Pilates Instructor xx

Ingredients
Serves Many
2tbs Extra Virgin Olive Oil
1 medium Butternut Pumpkin (or 1/2 a large pumpkin), peeled and chopped
1 yellow onion, diced
2 carrots, sliced
4 tomatoes, chopped
Veggie stock
1tsp sweet paprika
Sea Salt to taste
Optional Extras
chickpeas, rinsed and drained
spinach leaves
toasted cashews

Directions
1. Pre heat oven to 200 degrees. Line a baking tray with baking paper. Lay the pumpkin pieces on the tray. Coat with 1tbs olive oil plus sea salt and mix well to combine. Cook for around 30 minutes or until golden and beginning to caramelize.
2. Heat 1tbs olive oil in a large pot over medium heat. Add the onions. Sauté until translucent and softened. Add the carrots and spice, mix well to combine. Sauté until the carrots have softened. Add the cooked pumpkin mix well to combine.
3. Pour veggie stock over veggies. Mix to combine. Lower the heat. Cook for approximately 30-40 minutes. Remove from the heat. Blend and Serve all on its own or with suggested extras xx