Zero waste pumpkin soup

Zero waste pumpkin soup and savory granola

Achieving zero waste while making a pumpkin soup: all the seeds and pulp that are usually thrown away can be used to make a crunchy granola to add! Here’s the easy and quick recipe for a great dairy free and gluten free soup to warm up you rainy fall dinner.

Zero waste pumpkin soup and savory granola

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Course: MainCuisine: ItalianDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • 400 g Kabocha squash

  • 4 tbsp buckwheat/oat flakes

  • 2 tbsp hazelnut flour (optional)

  • 4 tbsp extravirgin oil

  • a pinch of salt

  • 200 ml water

  • sage leaves

  • black pepper

How to

  • Preheat the oven to 180°C/350°F.
  • Cut your pumpkin in 1 cm thin slices. If it’s organic, you can leave the skin on.
  • Remove the seeds and the pulp around the seeds, but don’t throw them away: chop them down into little pieces.
    Zero waste pumpkin soup
  • Add to the seeds mixture the hazelnut flour, the buckwheat flakes, chopped sage leaves, and salt. Mix with a spoon and add a tablespoon of oil or two if it doesn’t hold together. It has to stay together in chunks, that will become our granola chunks.
  • Place the pumpkin slices on a tray with parchment paper and drizzle them with some oil, then add some sage leaves and salt. Place the tray on the bottom of the oven.
  • Place on a second tray the granola mixture well layered and spaced here and there. Place the tray on the higher level of the oven.
  • Bake everything at 180°C/350°F for 30 minutes.
  • Remove the sage leaves from the pumpkin and blend it with a mixer until smooth. Add some hot water if needed to adjust the texture. Add salt to taste.
  • Serve in bowls with a drizzle of extra virgin olive oil, crushed pepper and the granola chunks.Zero waste pumpkin soup

Notes

  • You can use every pumpkin you have on hand.
    Hazelnut flour can be replaced with almond flour.

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Pumpkin pulp, seeds, skin: everything is used in this anti-cold remedy vitaminic soup. You can replace the buckwheat flakes for every flake you prefer and can add some chopped hazelnuts or walnuts, too.

Zero waste pumpkin soup

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