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Food & Wine July 16, 2017

Beetroot and Pumpkin Soup



  • 500ml of vegetable stock
  • 1/2 pumpkin, medium
  • 4 beetroots, medium
  • 1 cinnamon stick
  • 1 tbsp of coconut oil
  • 1 onion
  • 1 tsp nutmeg
  • 1 tsp sea salt, preferably Celtic



  1. Preheat the oven to 180 °C.
  2. Peel and cut up the beetroot and pumpkin into
  3. bite size pieces. Place them on an oven tray. Sprinkle them with coconut oil, salt and pepper and roast them for about 20 minutes until veggies are soft.
  4. Sauté the onions in the coconut oil on a medium heat until they become translucent. Add nutmeg, salt and cinnamon to the pan. Leave for a minute and add the veggies.
  5. Add the stock and bring it to a boil, then remove the pan from the heat and blend the mixture with a hand blender or food processor until the soup is smooth.
  6. Return the mixture to a medium heat and cook for another 10 minutes, then serve hot.
  7. Garnish with coconut cream, mint leaves and seeds (flax seed, chia seeds, pumpkin seed — whatever you have at hand).


Serve with warm crusty Bread. Serves 2 // 45 minutes.

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