Roasted Pumpkin and Sweet Potato Soup
Pumpkin and sweet potatoes are both excellent sources of vitamin A, which is important for maintaining healthy vision and a strong immune system.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 500 gram Pumpkin
- 500 gram Sweet potatoes
- 1 piece Onion
- 2 piece Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 2 tablespoon Fresh parsley
- 2 tablespoon Pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the pumpkin and sweet potatoes into chunks.
- Place the pumpkin and sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt, black pepper, cayenne pepper, paprika, and cumin. Toss to coat evenly.
- Roast in the oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic cloves, and sauté until translucent.
- Add the roasted pumpkin and sweet potatoes to the pot, along with vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and pumpkin seeds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 30g10%
- Sugars 10g
- 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.