A rich beautifully fresh pumpkin soup with a dash of spice makes this Roasted Pumpkin Soup Recipe perfect for a cold fall or Winter’s day. It is also perfect for gastric bypass or gastric sleeve patients. It is a bariatric friendly soup recipe.
Serves 4 (can easily be doubled)
Ingredients for Roasted Pumpkin Soup Recipe
- 2 pounds of pumpkin of your choice
- 4 cloves of fresh garlic (add more garlic if you prefer)
- 1 teaspoon of curry powder
- 3 ½ cups of vegetable stock of your choice
- Salt & pepper to taste
- ¼ cup of olive oil
Bariatric Roasted Pumpkin Soup Recipe Instructions
Preheat your oven to 390 degrees Fahrenheit / 200 degrees Celsius
Peel your pumpkin and remove any seeds
Cut your pumpkin into equal sized pieces
Peel your garlic cloves
Add your pumpkin and garlic to a roasting tray. Use two trays if you don’t have enough room. You don’t want the pumpkin to overlap
Add your garlic cloves to the tray (whole)
Add your olive oil to the pumpkin and mix it so that all of the pumpkin has oil on it
Cook for 35 – 40 minutes depending on your oven. Your pumpkin is perfect when it is starting to caramelize on the top (don’t let it burn!).
Transfer your pumpkin and garlic to a saucepan
Add in your vegetable stock (add extra stock if you prefer a runnier soup)
Add 1 teaspoon of curry powder
Bring your soup to a boil and then let it simmer for 10 minutes
Add your soup to a blender and blend until it is a smooth consistency. You can also use a stick blender if you prefer
Add salt and pepper to taste
- Add Greek yogurt and herbs
- Add croutons for some crunch
*This soup freezes well. It is recommended that you freeze in serving portions.
Other Bariatric Options
If you liked this Roasted Pumpkin Soup Recipe, try some of our other bariatric friendly recipes:
- Low Carb Soup Recipes
- Bariatric Friendly Instant Pot Recipes
- Curry Recipe Ideas for Gastric Bypass Patients
Did you like this fabulous fall recipe? If so, don’t forget to pin it to your favorite recipe board!