This pumpkin beetroot soup is naturally sweet, earthy and bright ruby in colour. Roasting the vegetables first concentrates their flavour and keeps the soup smooth.
Ingredients
- 400 g pumpkin, cubed
- 2 beetroot, peeled and cubed
- 1 onion, quartered and 3 garlic cloves
- 1 tablespoon olive oil and 750 ml vegetable stock
- 1/2 teaspoon cumin, salt and pepper
- 1 teaspoon lemon juice; yogurt or coconut cream to serve
Method
- Roast pumpkin, beetroot, onion and garlic with oil and seasoning at 200°C for 30–35 minutes.
- Simmer roasted vegetables with stock for 5 minutes, then blend smooth.
- Adjust thickness, finish with lemon and serve with yogurt or toasted seeds.
Tips and storage
Wear gloves with beetroot. Refrigerate for 3 days or freeze for 2 months; add garnish after reheating.
Can I use cooked beetroot?
Yes, add it after roasting the pumpkin and reduce the stock slightly.