A creamy and delicious roasted pumpkin soup perfect for fall. This soup is easy to make and full of flavor, ideal for a cozy meal.
Preparation time
15min
Cooking time
40min
Ingredients
4 Servings
- 400 ml coconut milk
- 3 cloves garlic
- 2 tbsp olive oil
- 1 onion
- 0.5 tsp pepper
- 1000 g pumpkin
- 1 tsp salt
- 1000 ml vegetable broth
Directions
Step 1
Preheat your oven to 200°C (392°F).
Step 2
Place the diced pumpkin on a baking sheet and drizzle with olive oil. Toss to coat evenly.
Step 3
Roast the pumpkin in the preheated oven for 25-30 minutes, until tender and caramelized.
Step 4
In a large pot, heat a little olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Step 5
Add the minced garlic and cook for another minute until fragrant.
Step 6
Add the roasted pumpkin to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Step 7
Puree the soup using an immersion blender until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Step 8
Stir in the coconut milk and season with salt and pepper. Adjust the seasoning to taste.
Step 9
Serve hot, garnished with a drizzle of coconut milk or a sprinkle of pumpkin seeds if desired.