It is a delicious, creamy soup with a rich blend of flavours, perfect for fall.

Ingredients:

  • 4 cups of roasted pumpkin (cut into cubes)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup coconut milk (or regular cream)
  • 1 tsp cumin
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions:

  1. Preheat oven to 400°F. Toss pumpkin cubes with olive oil and roast for 25-30 minutes until tender.
  2. In a large pot, sauté onions and garlic in olive oil until softened.
  3. Add roasted pumpkin, vegetable broth, cumin, and nutmeg. Bring to a simmer.
  4. Blend the mixture using an immersion blender (or in batches in a regular blender) until smooth.
  5. Stir in coconut milk and adjust salt and pepper to taste. Simmer for 5 more minutes.
  6. Serve warm, optionally topped with roasted pumpkin seeds or a drizzle of coconut milk.

Pro Tip: Garnish with fresh herbs like parsley or cilantro for flavour.

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