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