Description
A creamy and fragrant Roasted Pumpkin Soup perfect for cozy autumn evenings, enriched with spices and coconut milk.
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 your oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper, coating well.
- Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, heat olive oil over medium heat, add onion and garlic, and sauté for 5 minutes.
- Add the roasted pumpkin and vegetable broth to the pot.
- Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in coconut milk, nutmeg, and cinnamon; heat through.
- Serve warm and enjoy!
Notes
Serve with a drizzle of coconut cream or top with roasted pumpkin seeds for added texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin soup, autumn recipe, vegan soup, comfort food, creamy soup