Roasted pumpkin and orange soup
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 5 people
Ingredients
  • 3 Tablespoons extra virgin olive oil
  • 1 Small pumpkin, peeled and sliced
  • 1 Large potato, peeled and sliced
  • 3 Carrots, peeled and sliced
  • 1 Leek, sliced
  • Fresh rosemary
  • Fresh thyme
  • The freshly squeezed juice of 2 oranges
  • 750ml (1.5 pints) homemade vegetable stock
  • 1 Tablespoon salt (or salt to taste)
Instructions
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Lightly grease an oven tray with olive oil and add the pumpkin, potato, carrots and leeks as well as the rosemary and thyme. Pour the 3 tablespoons olive oil over the vegetables, salt to taste and bake in the oven at 175 degrees C (350 degrees F) for around 30 to 40 minutes.
  3. Remove the rosemary and thyme from the roasted vegetables. Add all the roasted vegetables in a large saucepan, pour the freshly squeezed orange juice and the homemade vegetable stock (or water if you don’t have any available) and with the help of a hand mixer (ideally a powerful one of at least 450 watt) mix it all well until perfectly combined. Heat for 10 minutes at low heat and serve hot.
Notes
You could add at the end a few pumpkin seeds and some organic creamy oat drops.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/roasted-pumpkin-and-orange-soup/