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Gluten Free Roast Pumpkin & Vegetable Soup




I made this with a whole lot of vegies I found on special at my local fruit n vege shop.

I Used
1 Pumpkin
1 Leek
4 Sticks of Celery
3 Potatoes
5 Carrots
2 Onions
Salt & Pepper
Bay Leaves
Garlic

To give it a really nice flavour I Roasted the pumpkin, Garlic and Carrots on 150 for about 2 hours (this will vary depending on the size of your pumpkin.

In a large pot I made a vegetable stock by combining the sliced leek, peeled and chopped potatoes, sliced celery, diced onion, and water and boiling in a pot for an hour.

After an hour I added the pumpkin flesh and peeled the skin off the carrots into the mix and mashed the mixture together (a food processor would also be helpful at this point).

Season with salt and pepper

In my opinion this soup tastes better the next day and you can sprinkle some bacon on top for a little bit of flavour.

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4 Ingredients Gluten Free
Great Gluten Free Meals, Lunch Box Ideas, Food For Babies, Snacks, and Dinner Party Recipes - All made with 4 ingredients or less and made written by 2 Australians.


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