Roasted Pumpkin Soup Recipe
A creamy blend of roasted pumpkin, spices, and herbs.
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Ingredients
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Vegetables
Liquids
Spices and Herbs
Method
Preparation
- 1
Roast the Pumpkin
Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and cut it into wedges. Place the wedges on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes or until tender.
- 2
Cooking
- 3
Combine Ingredients
Once the pumpkin is roasted, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and coconut milk, then add the ground cumin, ground nutmeg, and fresh thyme. Stir to combine.
- 4
Simmer
Bring the mixture to a simmer over medium heat. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
- 5
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you prefer, you can also transfer the soup to a blender in batches, making sure to let it cool slightly before blending to avoid splatters.
Finishing Touches
- 6
Season and Serve
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of coconut milk if desired.