Roasted Pumpkin Soup

Bowls of sunshine!

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My favorite soup…EVER.  I’ve always enjoyed eating pumpkin, cooked the traditional Indian way.  My family, not so much.  So I just had to fix that, didn’t I?  Now, as much as I loved this vegetable, I was skeptical about cooking it any other way.  Anywhoo, fast forward, decided to roast the pumpkin, threw in garlic, onion, bit of carrot and tomatoes…and hello, now its a family favorite as well…yes, I’m taking a bow! 🙂

Pumpkin, this humble vegetable is incredibly rich in Beta Carotene, a powerful antioxidant; that improves eye health and  helps getting that radiant skin!  It can also protect your skin against sun damage.  It has high content of  immunity boosting Vitamin C, fiber, and potassium; all this together promotes heart health. As its a very low calorie vegetable, it is recommended for cholesterol controlling and weight loss diets. Another plus point?…Its easily available throughout the year.

Roasting the vegetables makes them soft , caramelized and infused with the flavours of olive oil, herbs and garlic.  You’ll love the comforting, delicious aroma wafting through your house… The rich depth of flavor that comes through is truly incomparable.  Coconut milk makes it luxuriously silky  and finally, the lemon juice just makes it sing!

You can make the soup thick and creamy or, if you prefer a lighter consistency, just add some extra water or broth.  I don’t skin the tomatoes as I like a bit of texture that comes through. You could certainly pass the soup through a sieve to make it really smooth.

This soup is  a bowl of creamy dreamy comfort that’s simple to prepare, tastes amazing and is also so good for you! ♥ ♥

Prep Time : 20 minutes

Cooking Time : 50- 60 minutes (Including oven time)

THE RECIPE

Processed with VSCOcam with f2 preset Onion, cut in quarters – 2

Pumpkin, peeled & cubed – 500gms

Carrot, cut in quarters -2

Tomatoes, cut in quarters -2

Garlic, peeled – 6/7 cloves

Olive Oil – 2 Tbsp

Coconut Milk – 100ml

Cumin powder – 1tsp

Lemon juice – 1Tbsp

Salt & Pepper, to taste

Pre heat the oven to 180C. Toss all the vegetables in olive oil and roast for about 30 mins until tender.

Cool the vegetables and puree them in a blender until smooth. Add some water to thin the consistency. Heat the soup in a saucepan and season it. Once it comes to a boil, lower the heat. Gently stir in the coconut milk. Simmer for about 5 mins. Take it off the heat and add the lemon juice. Taste and adjust for seasoning.

Sprinkle some fresh coriander, top with croutons if you wish and savor! 🙂

Serves 4 generously

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8 Comments on "Roasted Pumpkin Soup"

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Karen Casarella

miss you.. They All look so good. Thank you

Malini

I tried this. . Yum yum yum. Thank you

Rashmi Kapur

Hi! Natasha
I just loved the pumpkin soup. In fact I never thought that pumpkin could turn into such a yummy soup.
It has now become my family’s favourite soup.
Thanks a ton for sharing this recipe.
Rashmi

Ishita

I’ve tried this before. I had no idea about the coconut milk bit though. Will try this recipe tom itself! Can’t wait for dinner 🙂

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