Wagyu Tallow Roasted Pumpkin Soup
It’s pumpkin soup but with a serious depth of flavour.
Roasting the pumpkin, onion and carrots in our Grass Fed Wagyu Beef Tallow prior to slow cooking creates a deeper, juicer tasting soup… absolutely delicious!
Ingredients
Pumpkin (we used half a medium Butternut and half medium Kent variety)
Large brown onion
3 medium carrots
3 celery stalks
The Wholesome Bones Co Beef Tallow
The Wholesome Bones Ginger and Turmeric Bone Broth
Dried Oregano
Paprika
Dried Turmeric
Salt
Pepper
Method
Pre heat oven to 180•c and pop slow cooker on low.
Cut pumpkin, carrots and onion into segments and rub with Wagyu Tallow. Sprinkle with turmeric, paprika, oregano, salt and pepper. The amount of herbs is completely to your palate… we love a lot of turmeric, you might prefer thyme to oragano- make this your own! Roast vegetable until pumpkin is soft and starting to brown slightly- you want the roasted depth to this soup (around 45mins)
Slice celery and pop into the bottom of the slow cooker with olive oil and salt. I like to sweat this out a little before I add anything else.
Add roasted vegetable to slow cooker once they are ready.
Add two serves (around 2 tablespoons) of our Ginger and Turmeric Bone Broth and approx 500ml of water. Turn slow cooker to high and leave for around 4 hours until all vegetables are soft.
Add your soup mix to a blender and blend until smooth.
When serving garnish with salt and pepper to taste, fresh chilli and herbs! Enjoy x