Roasted Pumpkin Soup
This creamy roasted pumpkin soup is the perfect comfort food during the fall season. It is a great appetizer and also can be a hassle free and simple nutritious dinner.
Ingredients
- 1.5 lbs pumpkin or squash
- 1 medium sized carrot
- 2 cloves garlic
- Coin size ginger minced
- 1 tsp smoked paprika
- ½ of a medium sized onion
- 1 cup coconut milk
- 1 cup vegetable stock
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Cut pumpkin in quarters and place it on a baking sheet along with the carrot, garlic, onion and ginger.
- Sprinkle salt and pepper and drizzle evenly with olive oil and set to bake for about 40 minutes until the flesh of the pumpkin becomes soft. Within 10 to15 minutes, remove the carrot, garlic, onion and ginger from the tray once they appear slightly charred and cooked.
- In the last 5 minutes of oven time, add cashew nuts to the baking tray and roast them
- Once everything is done roasting, allow them to cool down a bit, then scoop the flesh from the pumpkin and add it to a blender along with all the other roasted ingredients.
- Add the spices and vegetable stock and blend until it becomes smooth and creamy
- Transfer the mixture to a pot over medium heat. Add the coconut milk and seasoning to your desired taste. Stir until well combined.
- Serve warm with your desired garnish or drizzle of heavy cream.
Notes
You can roast the pumpkin in its skin and scoop out the flesh once done, or you can peel the skin off before roasting. The choice is yours!
If soup is too thick, you can choose to thin it out with additional vegetable stock.
You can choose to add additional spices such as turmeric or coriander to your desired taste.
There is also the option of boiling the pumpkin first before you blend and flavor it. However, the soup will carry a slightly different flavor than when you roast it.