Creamy Roasted Pumpkin Soup
This incredibly creamy and healthy roasted pumpkin soup is a perfect way to warm up during cooler months. It's easy to prepare and packed with rich pumpkin flavor and aromatic spices, making it a satisfying and delicious meal.
Instructions
- 1
Preheat oven to 425°F (200°C).
- 2
Halve the pumpkin or squash (1 medium), scoop out the seeds, and slice into quarters. Prick the sweet potato (1 medium) a few times with a fork (if using). Brush olive oil (0.5 tbsp) on the [pumpkin or squash] quarters and [sweet potato] and place onto a baking sheet lined with parchment paper. Roast for about minutes (40) or until the flesh is soft.
- 3
Heat the coconut oil (1 tbsp) in a large pot over medium heat and sauté the onion (1) for about minutes (6) until translucent. Add the garlic (2 cloves) and ginger (15 g) and cook for minute (1) longer while stirring.
- 4
Peel the [sweet potato] (if using). Add the roasted [pumpkin or squash] flesh and [sweet potato] flesh (if using), red paprika powder (1 tsp), turmeric (0.5 tsp), coriander (0.5 tsp), and [salt and pepper] to the pot. Pour in the can coconut milk or cream (14 oz) and vegetable broth (2 cups). Bring to a boil, then reduce heat and simmer for about minutes (5) to meld the flavors.
- 5
Remove the soup from heat and blend until smooth and creamy using an immersion blender or by transferring in batches to a regular blender.
- 6
Taste and adjust [salt and pepper] if necessary. Add more [vegetable broth] if you prefer a thinner consistency.
- 7
Garnish with [peanuts], [roasted chickpeas], [pumpkin seeds], [chopped parsley], and a swirl of [coconut cream], if you like.
- 8
Enjoy!
Nutrition Facts
Per portion