Roasted Pumpkin and Carrot Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Cut the pumpkin into cubes, leaving the skin on.

Dice 2 cups of onion and add to a pan with olive oil.

Cook the onions down until caramelized, covering the pan.

Crush 3 cloves of garlic and add them to the onions, cooking them together.

Peel and dice the parsnip, adding it to the bowl with the pumpkin.

Dice 2 carrots and add them to the bowl as well.

Drizzle olive oil and sprinkle Celtic Sea salt over the vegetables, tossing to coat.

Spread the vegetables evenly on a parchment-lined baking sheet.

Preheat the oven to 350°F (175°C) and roast the vegetables for 40-45 minutes until fork tender, or at 400°F (200°C) for 30 minutes if rushed.

Check the onions to ensure they are not overcooked, keeping the heat on low.

Once roasted, combine the vegetables with 4 cups of turkey stock in the pot.

Bring the mixture to a boil, adding a pinch more salt if desired, and cover for 5 minutes.

Use an immersion blender to puree the soup until thick and smooth, being cautious of the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens