Roasted Pumpkin Soup
A creamy and comforting roasted pumpkin soup is the perfect fall recipe. Sweet roasted pumpkin is balanced with warm savory spices and coconut milk for a delicious creamy soup.
Servings: 6
Calories: 174kcal
Ingredients
- 4 cups peeled and diced pumpkin
- 1 Onion
- 1 tablespoon Olive oil
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ¼ teaspoon crushed black pepper
- 1 teaspoon - salt
- 1 teaspoon- Sugar
- 4 cups - water or vegetable stock
- ¼ cup - Cream or Coconut milk
Instructions
- In a large mixing bowl, add diced pumpkin and quartered onion
- Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.
- Place the pumpkin and onion pieces onto a baking tray and bake in a preheated oven at 350F for 25--30 minutes until the pumpkin starts to darken.
- Take the tray out of the oven and let it cool slightly
- Place the roasted pumpkin and onion mixture into a food processor or blender jar with 1 cup water. Process it until it is smooth.
- Pour blended mixture in a saucepan and add the remaining water or stock.7. Let it simmer on low flame for about 10-15 minutes
- Add in the cream or coconut milk and let it simmer for few more minutes.
- Serve will still warm.
Nutrition
Serving: 1g | Calories: 174kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 480mg | Fiber: 2g | Sugar: 5g