Description
Learn how to make a delicious Autumn Spiced Roasted Pumpkin Soup that will warm your soul. This easy recipe is perfect for cozy fall nights!
Ingredients
- 1 Hokkaido pumpkin (about 900 g)
- 3 tbsp olive oil (45 ml)
- 1 potato
- 1 head garlic
- 3 carrots
- 2 red onions
- Small piece of ginger
- 1 can coconut milk
- 400 ml vegetable broth
- Coriander
- Pepper
- Chili flakes
Instructions
- Switch on the oven and set it to 200°C (390°F). Prepare a baking sheet with parchment paper.
- Slice the Hokkaido pumpkin in half and scoop out the seeds. Cut the pumpkin into wedges and arrange them on the baking sheet.
- Chop the potato and carrots into pieces. Peel and cut the red onions into quarters. Arrange all the veggies, including the whole garlic head with its top trimmed, on the baking sheet.
- Pour olive oil over the veggies and sprinkle with salt.
- Bake for around 35-40 minutes, or until the vegetables are soft and slightly browned.
- Take the vegetables out of the oven and allow them to cool a bit. Press the roasted garlic from its skin into a blender.
- Place the roasted pumpkin, potato, carrots, and onions into the blender. Add the ginger piece, coconut milk, and vegetable broth.
- Blend until the mixture is smooth and creamy. Season with coriander, pepper, and chili flakes according to taste.
- Warm the blended soup in a pot over medium heat until hot.
- Serve the soup warm, optionally drizzled with pumpkin oil. Enjoy with a side of toasted bread or pumpkin seeds.
Notes
- Roast the vegetables until slightly caramelized for added depth of flavor.
- Adjust soup consistency by adding more vegetable broth for a thinner texture.
- Garnish with fresh coriander leaves for a burst of freshness.
