Description
A delicious creamy roasted pumpkin soup that warms you up on cold days.
Ingredients
Scale
- 1 medium pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper.
- Spread pumpkin on a baking sheet and roast for 25-30 minutes.
- In a pot, sauté onion and garlic until soft.
- Add roasted pumpkin, vegetable broth, nutmeg, and cinnamon.
- Simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in coconut milk and heat gently.
- Serve warm.
Notes
- Store leftovers in an airtight container in the fridge.
- Garnish with pumpkin seeds or herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: creamy roasted pumpkin soup recipe