Deliciously Roasted Pumpkin Soup Recipe
Smooth and creamy, deliciously roasted pumpkin soup recipe.
Servings: 4 people
- 500 g pumpkin, peeled and diced
- 1 onion
- 1 tbsp olive oil
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp crushed black pepper
- 1 tsp salt
- 1 tsp granulated sugar
- 4 cups water or vegetable stock
- 1/4 cup cream or coconut milk
Preheat oven to 350F.
Place diced pumpkin and quartered onion into a bowl.
Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.
Place the pumpkin and onions onto a baking tray and bake in preheated oven for 20-30 minutes until the pumpkin starts to darken.
Take the tray out of the oven and let it cool slightly, about 5 minutes.
Now add the roasted pumpkin and onion into a food processor or blender jar with 1 cup water. Process it until it is smooth.
Place the smooth mixture into a large pan and add the remaining water or vegetable stock. Mix together.
Let it simmer on low heat for about 10-15 minutes.
Add in the cream (or coconut milk) and let it simmer for few more minutes, about 3 minutes.
Serve the pumpkin soup warm.
Calories: 132kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 602mg | Potassium: 476mg | Fiber: 1g | Sugar: 6g | Vitamin A: 10860IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 1mg