Pumpkin soup with parmesan crisps

This nourishing and warming soup is packed with vitamins to boost recovery and your immune system

Prep: 5 mins

Published: February 4, 2022 at 10:59 am

Pumpkin soup with parmesan crisps

Super tasty and loaded with antioxidants, vitamins A, C and E, potassium, iron and fibre, this creamy pumpkin soup will warm you right up.

A surefire way to turbo-boost your performance and help you recover from long runs, it's also topped with roasted pumpkin seeds and parmesan crisps.

Available in larger supermarkets, pumpkin seed oil is just delicious, plus it’s packed with healthy fats to boost the immune system.

Ingredients

  • 1tbsp olive oil
  • 1 butter
  • 1 onion chopped
  • 2 garlic cloves crushed
  • ½tsp ground cumin
  • ½tsp fresh coriander
  • pinch of cinnamon
  • pinch of ground cloves
  • 1tsp dried thyme
  • 1 pumpkin, deseeded (keep seeds), cubed
  • 800ml hot vegetable stock
  • squeeze of lime juice
  • 1tbsp pumpkin oil (optional)
  • parmesan

Methods

  • Step 1

    Lay out pumpkin seeds on baking tray, sprinkle with salt, and bake in oven (180°C) for 5mins.

  • Step 2

    Line a grill pan with greaseproof paper and grate four, thin circles of parmesan. Grill for 3-4mins. Leave to cool.

  • Step 3

    Purée the soup in a blender, return to pan and add lime juice. Serve in warmed bowls and garnish with the pumpkin seeds, oil and parmesan crisps.

Not a fan of pumpkin? This recipe works really well if you swap for 2 sweet potatoes or a butternut squash.