Autumn’s chillier weather is upon us, and this roasted butternut and caramelised onion soup is just the recipe you need to tuck into! Mix the pumpkin seeds with some spices to add a little punch to your crunch in this wholesome soup.
Prep time 30 minutes
Cooking time 1 hour
Serves 4
Ingredients
Directions
Ingredients
For the Soup:
30ml (2 Tbsp) olive oil
1 onion, chopped
3 carrots, peeled and chopped
1 large butternut, peeled and diced
1l (4 cups) vegetable Stock
180ml (2/3 cup) coconut cream
Salt and pepper, to taste
For the Caramelized Onions:
15ml (1 Tbsp) olive oil
1 onion, sliced
15ml (1 Tbsp) balsamic vinegar
2.5ml (½ tsp) sugar
Salt, to taste
For the Spicy Pumpkin Seeds:
15ml (1 Tbsp) olive oil
125ml (½ cup) pumpkin seeds
2.5ml (½ tsp) chili flakes
2.5ml (½ tsp) ground cumin
2.5ml (½ tsp) paprika
1.25ml (¼ tsp) cayenne pepper
Salt, to taste
Directions
For the Soup:
Preheat oven to 180°C. Roughly chop the butternut, carrots and onion.
Place on baking tray with oil, salt and pepper and roast until soft.
Add the roast veg, stock and coconut milk to a blender and blend until smooth.
Adjust salt and pepper to taste.
For the Caramelised Onions:
Slice the onion and transfer to a pan with oil.
Slowly cook the onion until slightly transparent, then add the balsamic vinegar and sugar and reduce for a couple of minutes until caramelised.
For the Spicy Pumpkin Seeds:
Preheat oven to 180°C. Mix pumpkin seeds, oil and spices together.
Spread the seed mixture onto a baking tray and roast for about 10 minutes.
Transfer the seeds onto a plate or board and let cool.
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