Freedomroo – Nutritionist Rebecca Gawthorne shares her simple recipe for one-tray baked pumpkin soup

A nutritionist has shared her favourite recipe for one-tray baked pumpkin soup, and she said it's the perfect dish for autumn lunches when you're in a rush (Rebecca Gawthorne pictured)

Eat like a nutritionist: Health queen shares the recipe for one-tray baked pumpkin soup you need to try this autumn

  • Nutritionist Rebecca Gawthorne shared her favourite recipe for pumpkin soup
  • The soup is easy to make and requires just one oven tray and plenty of veg
  • Hundreds who saw the recipe said it was the perfect autumn inspiration

A nutritionist has shared her favourite recipe for one-tray baked pumpkin soup, and she said it’s the perfect dish for autumn lunches when you’re in a rush.

Rebecca Gawthorne, from Sydney, explained that soup is one of the best things you can feed yourself if you’re in a rush but want a nutritious dish, as they are often packed full of vegetables without you even realising it.

‘This super easy one tray baked pumpkin soup is my new favourite meal,’ Rebecca posted on Instagram.

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A nutritionist has shared her favourite recipe for one-tray baked pumpkin soup, and she said it’s the perfect dish for autumn lunches when you’re in a rush (Rebecca Gawthorne pictured)

'This super easy one tray baked pumpkin soup is my new favourite meal,' Rebecca posted on Instagram (soup pictured)

‘This super easy one tray baked pumpkin soup is my new favourite meal,’ Rebecca posted on Instagram (soup pictured)

To make the dish, you’ll need some pumpkin, garlic cloves, ginger, a brown onion, chickpeas, chilli flakes, cumin, turmeric, olive oil, coriander and coconut milk.

You’ll also need around 45 minutes to spare and the dish should last several days in the fridge for meal prep, if stored correctly.

To make the soup, simply pre-heat the oven, line a baking tray with baking paper and chop up your veg before spreading it over the tray.

Rebecca said you should bake it for around 40 minutes or until the pumpkin is ‘golden’ in colour.

To make the dish, you'll need pumpkin, garlic cloves, ginger, a brown onion, chickpeas, chilli flakes, cumin, turmeric, olive oil, coriander and coconut milk (veggies pictured in the oven)

To make the dish, you'll need pumpkin, garlic cloves, ginger, a brown onion, chickpeas, chilli flakes, cumin, turmeric, olive oil, coriander and coconut milk (veggies pictured in the oven)

To make the dish, you’ll need pumpkin, garlic cloves, ginger, a brown onion, chickpeas, chilli flakes, cumin, turmeric, olive oil, coriander and coconut milk (veggies pictured in the oven)

How to make Rebecca’s one-tray oven baked pumpkin soup 

INGREDIENTS

Rebecca shared the simple recipe (finished result pictured), which is filled with veg

Rebecca shared the simple recipe (finished result pictured), which is filled with veg

Serves 3-6 

2 cups pumpkin, diced

4 garlic cloves, peeled

1 knob ginger (about 3cm), peeled

1 large brown onion, peeled and chopped

1 tin chickpeas, drained

1 Tbs chilli flakes

2 tsp cumin

1 Tbs turmeric

2 Tbsp extra virgin olive oil

1 bunch fresh coriander, chopped

1 can coconut milk

METHOD 

1. Pre-heat oven to 200 degrees Celsius and line a baking tray with paper. 

2. Spread pumpkin, garlic, ginger, onion and chickpeas over tray. Sprinkle with spices and oil. 

4. Bake for 40 minutes or until they turn golden. Remove from oven and allow to cool. 

5. Set 1/2 of the baked chickpeas aside. Then, place remaining baked veggies in a high speed blender with coriander and coconut milk. Blitz until creamy. 

6. Serve into bowls, top with chickpeas and garnish with coriander and chilli flakes if desired. Enjoy!

Source: Rebecca Gawthorne 

Hundreds who saw the simple recipe were impressed and said they couldn't wait to try it for themselves (pictured cooking)

Hundreds who saw the simple recipe were impressed and said they couldn't wait to try it for themselves (pictured cooking)

Hundreds who saw the simple recipe were impressed and said they couldn’t wait to try it for themselves (pictured cooking)

Then, just remove the tray from the oven, set half of the chickpeas aside and blend the remaining vegetables in a high speed blender with the coriander and coconut milk until they’re creamy.

Finally, serve the soup in bowls, top it with the remaining chickpeas and garnish with coriander and chilli flakes.

Hundreds who saw the simple recipe were impressed and said they couldn’t wait to try it for themselves.

‘This looks perfect, I’m going to try it,’ one commenter wrote.

‘Yum, thanks for the inspiration,’ another added.

A third wrote: ‘Obsessed with pumpkin soup and definitely going to save this recipe’.    

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