The smoked paprika gives a richness to this hearty and healthy autumn soup and takes the place of bacon which is often added to achieve the same result. Use a good quality veggie stock for the best flavour. This soup is serves with toasted sourdough and a simple egg mayonnaise.
Preheat the oven to 180°
Pour the olive oil into a baking tray and place in the oven to heat for 5 minutes.
Remove the tray from the oven and while it's still hot toss, through the pumpkin, onion, garlic and smoked paprika.
Bake the veggies for 40 minutes
Transfer the contents of the pan to a blender with the veggie stock and blend until smooth.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
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| Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 599 kj |
| Calories | 143 kcal |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 16 g |
| Total Protein | 5 g |
| Fibre | 3 g |
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