Description
A creamy and flavorful roasted pumpkin soup.
Ingredients
Scale
- 2 cups pumpkin, roasted and pureed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground ginger
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the pumpkin in half and remove seeds.
- Place pumpkin halves on a baking sheet and roast for 45 minutes.
- In a pot, sauté onion and garlic until soft.
- Add roasted pumpkin, vegetable broth, coconut milk, ginger, and cinnamon.
- Simmer for 15 minutes.
- Blend the soup until smooth.
- Season with salt and pepper.
- Serve hot.
Notes
- Use fresh pumpkin for better flavor.
- Adjust spices according to taste.
- Top with pumpkin seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted pumpkin soup, pumpkin soup, vegan soup