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Recipes > Starter & Soup Recipes > Spiced pumpkin soup with roasted pumpkin seeds

Spiced pumpkin soup with roasted pumpkin seeds

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Recipe Information

Portions: 4

Time to make: 25 minutes

 

Ingredients

  • cooking oil spray
  • 1 onion, roughly chopped
  • 1 long red chilli, roughly chopped
  • 1kg pumpkin, peeled, cut in 3cm pieces
  • 400g can cannellini beans, drained, rinsed
  • 4 teaspoons gluten-free vegetable stock powder
  • 4 cups boiling water
  • 2 tablespoons pumpkin seeds
  • fresh coriander, to serve
  • 4 slices gluten-free multigrain bread, toasted

Instructions

Step 1 Preheat oven to 180°C. Spray a large saucepan with oil and heat over a moderate heat. Cook onion and chilli for 5 minutes, or until onion softens.

Step 2 Add pumpkin and beans. Stir to coat. Dissolve stock in water. Add to pan and bring to the boil. Reduce heat to simmer for 15 minutes, or until pumpkin is tender.

Step 3 Meanwhile, place pumpkin seeds on a tray lined with baking paper. Spray with oil and bake for 8-10 minutes, or until toasted.

Step 4 Blend soup using a food processor or stick blender until smooth. Serve with seeds, coriander and toast.

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