Chai-Roasted Pumpkin Soup with Honey Walnuts Recipe! + Macro Breakdown

The timing of this recipe is PERRRRFECT!

My Chai-Roasted Pumpkin Soup will be sure to warm your family's bellies and fit into your macros too ;) It's the first day of winter and I couldn't think of a better recipe to share with you than this Chai-Roasted Pumpkin Soup taken from MACROS.

INGREDIENTS

1kg pumpkin, chopped coarsely
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon cracked black pepper
olive oil spray
1/4 cup (25g) walnuts
1 teaspoon honey
2 teaspoons rice bran oil
1 small onion (80g), chopped coarsely
2 cloves garlic, sliced
3/4 cup (180ml) vegetable stock
1 3/4 cups (430ml) water
⅓ cup (95g) low-fat Greek-style yoghurt
2 tablespoons coarsely chopped
fresh coriander

METHOD

Preheat oven to 200C. Line a large oven tray with baking paper.
Place pumpkin on the tray in a single layer. Sprinkle with cardamom, cinnamon and pepper, then spray with oil. Roast for 25 minutes or until tender.
Meanwhile, line a small oven tray with baking paper. Place nuts on tray; drizzle with honey. Roast for 5 minutes or until golden. Cool.
Heat rice bran oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add pumpkin, stock and the water to the pan; bring to the boil. Remove from heat; cool for 10 minutes.
Blend or process pumpkin mixture until smooth. Return pan to heat and stir until hot.
To serve, drizzle soup with yoghurt; sprinkle with honey nuts and coriander.

I hope you enjoy this deliciousness! Leave me a comment if you'd like to see another winter warmer recipe! I'm thinking Rhubarb & Raspberry Loaf? Sophie xx

MACRO BREAKDOWN

CALORIES: 392 Protein: 10.3g Carbohydrates: 41.6g Fats: 18.5g