Description
A creamy and flavorful roasted pumpkin soup.
Ingredients
Scale
- 2 cups roasted pumpkin
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground nutmeg
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut pumpkin into chunks and place on a baking sheet.
- Drizzle with olive oil and roast for 25-30 minutes.
- In a pot, sauté onion and garlic until soft.
- Add the roasted pumpkin, vegetable broth, and spices.
- Simmer for 15 minutes.
- Puree the soup with a blender until smooth.
- Stir in coconut milk and heat through.
- Serve hot.
Notes
- Use fresh pumpkin for best flavor.
- Adjust seasoning to taste.
- Top with seeds or herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted pumpkin soup