Littke Kale Girl's Homemade Pumpkin Soup

In just over five minutes, you'll have a creamy, warming bowl of soup. No pots, no pans, just blend and enjoy!

Ingredients

• 2 tomatoes
• 1 onion
• 3 carrots
• 1 leek
• ½ small pumpkin
• 3 red capsicums
• 1 bulb garlic
• 3 tbsp extra virgin olive oil
• 1 tsp Himalayan salt
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp black pepper
• 2 cups vegetable stock
• 3 tbsp yoghurt
• Handful of fresh parsley
• 1 tbsp pumpkin & sunflower seeds
  

Directions

1. Preheat oven to 180°C.
2. Place tomatoes, halved onion, garlic bulb, carrots, capsicums, leek and pumpkin on a baking tray. Sprinkle with salt, pepper, paprika and turmeric. Drizzle with olive oil.
3. Roast for around 50 minutes or until vegetables are soft.
4. Let veggies cool slightly.
5. In your 2.0L container, add veggie stock and cooled roasted vegetables. Squeeze garlic flesh from the skins and add in yoghurt.
6. Blend using the Hot Soup program.
7. Serve with a drizzle of yoghurt, olive oil, parsley and toasted seeds.
   
8. Optional: Enjoy with a cheese toastie on the side. 
   

Recipe credit: Little Kale Girl @littlekalegirl