Pumpkin soup

posted 7 May 2015, 06:01 by Tim Elliston   [ updated 13 May 2015, 10:58 ]

By The Happy Starfish

Pumpkins aren't just delicious, they are an anti-inflammatory food jammed full of antioxidants, vitamins and minerals. A great source of fibre, roast the seeds for a protein snack.

Try making this soup for a warming winter lunch.


De-seeded pumpkin flesh
6-8 sprigs lemon thyme 
2 onions, cut in half 
4 cups organic chicken or vegetable stock


  • Preheat oven to 200°C.
  • Place pumpkin, thyme and lemon in tray, spray with your preferred oil.
  • Cook for 45 minutes or until the flesh is tender. Allow to cool.
  • Blend half the onions and pumpkin flesh, add half the stock and process until smooth.
  • Transfer the blended soup to a saucepan and repeat with other half.
  • Combine together and stir until heated through.
  • Season if you wish.