Roasted Pumpkin Soup Recipe

Directions

1. 1

   Prepare the Pumpkin

   Preheat your oven to 400°F (200°C). Cut the pumpkin in half, remove the seeds, and scoop out the pulp. Cut the pumpkin into chunks and place them on a baking sheet.

2. 2

   Roast the Pumpkin

   Drizzle olive oil over the pumpkin pieces and season with salt and pepper. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.

3. 3

   Sauté the Aromatics

   In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent, about 5-7 minutes.

4. 4

   Blend the Soup

   Once the pumpkin is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 10 minutes.

5. 5

   Finalize the Soup

   Using an immersion blender or a regular blender, purée the soup until smooth. Stir in the coconut milk, nutmeg, and adjust seasoning with salt and pepper to taste.

6. 6

   Serve

   Ladle the soup into bowls and garnish with pumpkin seeds and fresh parsley before serving.