Smoky Roast Pumpkin Soup

A rich, smoky, pumpkin-packed mouthful of flavour!

For the best flavour we suggest roasting a whole baking tray of pumpkin, so you have plenty of pumpkin leftovers for free snacking or to try in other KicStart soup flavours!

We’ve used Kent pumpkin below, but you can use other varieties if you prefer.

Ingredients

• 1 x sachet Pumpkin & Herb KicStart soup
• 200ml cold water
• 1 cup of roasted pumpkin, cut into 3cm pieces*
• 1 tsps paprika – use smoked paprika if you love the smoky taste

Short on time? Opting for steamed pumpkin, instead of roasted, can help speed up the cook time, just add a little more paprika or pepper if you need an extra flavour kick.

* We suggest preparing more pumpkin than needed here as its a great free food snack and you can use to jazz up other soup flavours too.

Method

1. Preheat oven to 190°C.
2. Spread pumpkin out on baking tray and sprinkle with paprika
3. Roast until golden and tender – approx. 35 to 40mins
4. Pour 200ml cold water into your HWFL shaker
5. Add the KicStart soup powder to the shaker, secure the lid and shake until smooth.
6. Pour the soup into a heat-proof bowl and stir in the roasted pumpkin. Or, if you prefer your soups smooth, blend the soup with the pumpkin until desired consistency, then transfer to heat-proof bowl.
7. Microwave gently until warm but not boiling, or heat heated over a medium heat on the stove top.
8. Enjoy!