Gluten Free Roast Pumpkin & Vegetable Soup
2013-12-01 23:53:56
I made this with a whole lot of vegies I found on special at my local fruit n vege shop.
Ingredients
- 1 Pumpkin
- 1 Leek
- 4 Sticks of Celery
- 3 Potatoes
- 5 Carrots
- 2 Onions
- Salt & Pepper
- Bay Leaves
- Garlic
Instructions
- 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.
Gluten Free Australia https://www.glutenfreeaussie.com/