Roast Pumpkin Soup
Pumpkin is rich in beta-carotene, which is converted into vitamin A in the body and is beneficial for eye health.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roast Pumpkin Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the pumpkin into chunks and remove the seeds. Place the pumpkin chunks on a baking sheet, drizzle with olive oil, salt, and black pepper. Roast in the oven for 30-35 minutes or until tender.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent.
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Add roasted pumpkin chunks to the pot and stir well. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
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Using an immersion blender or a regular blender, blend the soup until smooth.
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Return the soup to the pot and stir in coconut milk, paprika, and additional salt and pepper to taste. Simmer for another 5 minutes.
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Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
