Creamy Roasted Pumpkin Soup
Creamy roasted pumpkin soup is hands down my new favorite soup! Just roast some pumpkin, onions, carrots, tomatoes, and garlic, blend, and you have a hearty, super delicious soup ready in no time!
Servings: 6 Servings
Calories: 195kcal
Ingredients
- 2 Onion, cut in quarters
- 17 oz Pumpkin, peeled & cubed
- 2 Carrots, cut in quarters
- 2 Tomatoes, cut in quarters
- 6-7 cloves Garlic, peeled
- 2 tbsp Olive oil
- 1/2 cup Coconut milk
- 1 tsp Cumin powder
- 1 tbsp Lemon juice
- Salt & Pepper to taste
Instructions
- Preheat the oven to 180C / 350F.
- Prep all the vegetables - Peel and dice the pumpkins, carrots, and onions. Cut the tomatoes into big chunks and peel the garlic cloves.
- Toss all the prepped vegetables in olive oil, cumin powder, smoked paprika, salt, and pepper.
- Spread them out in an even layer on a baking tray. Roast for 25-30 minutes at 180 C or 350 F, until the vegetables are cooked through.
- Cool the vegetables slightly and puree them in a blender until smooth. Add some water to thin the consistency.
- Pour the soup into a saucepan. On medium-high heat, let it come to a boil, and lower the heat.
- Gently stir in the coconut milk. Simmer for about 5 minutes.
- Take it off the heat and add the lemon juice. Taste and adjust for seasoning. Serve warm and enjoy!
Notes
- Cut the vegetables in an even size so they all cook evenly.
- You can make the soup thick and creamy or, if you prefer a lighter consistency, just add some extra water or broth.
- You can strain the soup through a sieve if you want a more creamy and velvety texture.
- You can add whole milk or half and half instead of coconut milk.
Nutrition
Serving: 1 Serving | Calories: 195kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 32mg | Potassium: 817mg | Fiber: 3g | Sugar: 9g | Vitamin A: 15873IU | Vitamin C: 28mg | Calcium: 72mg | Iron: 3mg