Roasted Pumpkin Soup

Pumpkin soup has been enjoyed for centuries and is a popular dish in many cultures around the world. It is not only delicious but also packed with nutrients, making it a healthy choice for a comforting meal.

This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

Print Recipe

Medium

Roasted Pumpkin Soup

Cooking Method: Roasting, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 5 min Total Time 1 hr 5 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 800 gram Pumpkin
• 1 piece Onion
• 2 clove Garlic
• 4 cup Vegetable stock
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Parsley

Instructions

1. 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, sprinkle with salt and pepper, and roast for 30 minutes.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent.
3. Add the roasted pumpkin to the pot and stir well. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Return the soup to the pot and stir in coconut milk. Simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

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.