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Anti-inflammatory Pumpkin Soup with Parmesan Croutons

By Meg Yonson

I Quit Sugar - Pumpkin Soup with Parmesan Croutons
  • 6 servings
  • Prep - 15 mins
    Cooking - 40 mins
  • Total - 55 mins
I Quit Sugar - Pumpkin Soup with Parmesan Croutons

There’s no better winter recipe than a humble pumpkin soup. But we’ve decided to make it even better by adding ginger, garlic and turmeric to add a good dose of anti-inflammatory goodness.  

Servings: 6
Preparation: 15 mins
Cooking: 40 mins

Tags: , , , , ,

Ingredients

Pumpkin Soup

  • 1 medium (1.5kg) butternut squash, rind and seeds removed and cut into 3cm chunks.
  • 1 tablespoon coconut oil.
  • sea salt and freshly ground black pepper, to season.
  • 1 large (200g) brown onion.
  • 3 cloves of garlic.
  • 400 ml can of coconut milk.
  • 3cm piece of ginger, minced.
  • 1 1/2 teaspoon ground or fresh turmeric.
  • 3 sage leaves.

Parmesan Croutons

  • 3 pieces day-old sourdough bread, chopped into 1cm cubes.
  • 1/4 cup Parmesan cheese.
  • 2 tablespoons olive oil.
  • sea salt and freshly cracked black pepper, to season.

Directions

To make soup:

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.

2. Place pumpkin chunks onto a baking tray and drizzle with coconut oil, salt and pepper. Roast for 40 minutes. In the last 20 minutes add the onion and garlic to the baking tray. Cook until pumpkin is soft and onions and garlic have caramelised.

3. Then, add the roasted vegetables and the remaining ingredients of the soup into a large pot on low-medium heat. Using a stick blender, puree until smooth. If it's too thick, add a dash of water or stock to thin and blend again. Taste and adjust salt and pepper if needed.

4. Once soup has been heated through, serve among 4-6 bowls, topped with the Parmesan croutons (recipe below). We like this soup as is, but feel free to add a dollop of cream to eat bowl to serve.

To make the Parmesan Croutons:

1. Toss all ingredients for the croutons together in a bowl.

2. Place onto a baking tray and bake in the oven for 10 minutes, flipping after 5 minutes, until crispy.


There’s no better winter recipe than a humble pumpkin soup. But we’ve decided to make it even better by adding ginger, garlic and turmeric to add a good dose of anti-inflammatory goodness.

Ingredients

Pumpkin Soup

  • 1 medium (1.5kg) butternut squash, rind and seeds removed and cut into 3cm chunks.
  • 1 tablespoon coconut oil.
  • sea salt and freshly ground black pepper, to season.
  • 1 large (200g) brown onion.
  • 3 cloves of garlic.
  • 400 ml can of coconut milk.
  • 3cm piece of ginger, minced.
  • 1 1/2 teaspoon ground or fresh turmeric.
  • 3 sage leaves.

Parmesan Croutons

  • 3 pieces day-old sourdough bread, chopped into 1cm cubes.
  • 1/4 cup Parmesan cheese.
  • 2 tablespoons olive oil.
  • sea salt and freshly cracked black pepper, to season.

Directions

To make soup:

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.

2. Place pumpkin chunks onto a baking tray and drizzle with coconut oil, salt and pepper. Roast for 40 minutes. In the last 20 minutes add the onion and garlic to the baking tray. Cook until pumpkin is soft and onions and garlic have caramelised.

3. Then, add the roasted vegetables and the remaining ingredients of the soup into a large pot on low-medium heat. Using a stick blender, puree until smooth. If it's too thick, add a dash of water or stock to thin and blend again. Taste and adjust salt and pepper if needed.

4. Once soup has been heated through, serve among 4-6 bowls, topped with the Parmesan croutons (recipe below). We like this soup as is, but feel free to add a dollop of cream to eat bowl to serve.

To make the Parmesan Croutons:

1. Toss all ingredients for the croutons together in a bowl.

2. Place onto a baking tray and bake in the oven for 10 minutes, flipping after 5 minutes, until crispy.