Updated: Sep 6
This Bake & Shake Pumpkin soup is so easy. The herbs certainly make this one and we all loved the simple flavour and I loved how simple it was to make. Last year I started baking pumpkin for soups and I think it does make the soup sweeter and creamier. Go for gold with the toppings too. I added some yoghurt and crunchy nuts to this one but you can so whatever you fancy. Herbs work well with all soups really.
Recipe & Method
1/2 pumpkin of choice cut into medium sized chunks
2 x garlic cloves
1 tsp cinnamon
1 star anise, crushed
1 tsp fennel seeds
1 Litre Veggie Stock
Salt & Pepper to taste
Heat oven to 180-200C and place the pumpkin, garlic & herbs in a baking dish. Drizzle with olive oil, add a cup of the veggie stock, salt & pepper and bake until the pumpkin is soft and cooked through.
Remove from the oven and place into a blender with the remaining stock or put straight into a pot and stick blend with the rest of the veggie stock and hey presto. Easy tasty healthy pumpkin soup.