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Roasted Pumpkin Soup

A healthy lunch is crucial to maintain the speed of your metabolism,  to burn fat and provide energy but you need it to feed your brain, especially as many of us feel taxed in the afternoon. 

A healthy lunch should consist of a generous amount of protein, a bit of healthy fat for your brain power and some complex carbohydrates.

That said be careful as too much carbohydrate can make you feel tired and not give you the fuel and energy you need to complete your day on a high. 

The protein portion is hugely significant particularly if you are trying to lose weight or fat. Lean, quality protein ensures your metabolism is at its peak to give you the energy you need. The protein portion of a healthy lunch will also ensure you remain alert.

Experiment with your lunch and take note of how it makes you feel and adjust accordingly.

As always, you only know you! So listen to your body!

 Prep Time : 15 Minute 

Cook Time : 1 Hour Roasting + 30 Minutes on Stove

Ingredients

  • Pumpkin
  • Premade Vegetable Stock
  • Pinenuts
  • Vogels Vegetal Salt
  • Extra Virgin Olive Oil


Method

Cut + skin the the washed pumpkin. 

Place in oven proof dish with salt, olive oil + mix, I do this with my hands, its good to put a bit of love in there.

Put on high heat 150 degrees  for 40 minutes to an hour. Checking every 20 minutes and turning the pumpkin.

Once the flesh is soft and thoroughly cooked transfer to a stove pan (be sure to include all the oil from the pan which has lots of flavour.

Add vegetable stock either premade or make with stock cubes.

Bring  to heat and allow to simmer for 20 minutes

Allow to cool (super important)

Once cooled add to a blender or use a hand stick and  blend till desired consistency.

Super important to  ensure the soup is cool before you blend it to avoid accidents


pumpkin soup

healthy lunch of pumpkin soup

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