Spiced Roasted Pumpkin and Parsnip Soup

0:10 PREP • 1:20 COOK
12 Ingredients

5

Method

1.

Drizzle some oil in a large roasting pan.
2.

Put the pumpkin sprinkled with the Harissa, the parsnips drizzled with honey and the garlic and capsicum halves drizzled with olive oil.
3.

Sprinkle some salt over the lot and bake in a 180 C oven til golden - about 50 mins
4.

Saute the onion in a stock pot in a little olive oil.
5.

When golden add the chicken stock and the roasted vegetables
6.

With the flat end of a knife, squeeze out the roasted garlic from their skins and throw into the pot
7.

Add the rosemary and salt and pepper and bring to the boil
8.

Lower heat and simmer for 30 mins
9.

Take off the heat and blitz with a stick blender til smooth
10.

Add the cream if desired

Nutritional information

Nutritional analysis per serving (6 servings)

Energy 244kj
Fat Total 8g
Saturated Fat 1g
Protein 7g
Carbohydrate 37g
Sugar 14g
Sodium 1044mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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