Roasted Pumpkin & Pear Soup
Pumpkin and pear are both rich in vitamins and antioxidants, making this soup a nutritious and flavorful choice for a comforting autumn meal.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Pumpkin
- 2 piece Pear
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 2 tablespoon Parsley
Instructions
- Preheat the oven to 400°F (200°C). Cut the pumpkin into small chunks and remove the seeds. Peel and core the pears, then cut into chunks.
- Place the pumpkin and pear chunks on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast in the oven for about 30 minutes, or until the pumpkin is tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
- Add the roasted pumpkin and pear chunks to the pot, along with vegetable broth, coconut milk, cinnamon, and nutmeg. Bring to a simmer and cook for 10-15 minutes.
- Use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, blend in batches and be careful not to overfill.
- Return the soup to the pot and season with salt and black pepper to taste. If the soup is too thick, add more vegetable broth or coconut milk to achieve desired consistency.
- Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 11g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.