Roasted Pumpkin Soup

Pumpkins are not only delicious but also packed with nutrients. They are a great source of vitamin A, vitamin C, and fiber.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Roasted Pumpkin Soup

Cooking Method: Blending, Roasting Cuisine: American, European Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 1 piece Onion
• 2 piece Garlic cloves
• 2 tablespoon Olive oil
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg
• 2 tablespoon Parsley

Instructions

1. Preheat the oven to 400°F (200°C). Cut the pumpkin into chunks, remove the seeds, and place on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for about 30 minutes or until the pumpkin is tender.
2. In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic cloves. Sauté until the onions are translucent.
3. Add the roasted pumpkin chunks to the pot and stir well.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
5. Use an immersion blender or transfer the soup to a blender and blend until smooth.
6. Stir in the coconut milk, nutmeg, salt, and black pepper. Cook for an additional 5 minutes.
7. Serve hot, garnished with parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.