Roasted Pumpkin Soup Recipe

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

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.

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Medium

Roasted Pumpkin Soup Recipe

Cooking Method: Blending, 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

• 500 gram Pumpkin
• 2 teaspoon Olive Oil
• 1 medium-sized Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Paprika
• 2 tablespoon Fresh Parsley

Instructions

1. Preheat the oven to 200°C (400°F).
2. Cut the pumpkin into chunks and remove the seeds.
3. Drizzle the pumpkin chunks with olive oil, salt, and pepper. Roast them in the oven for 30-35 minutes or until tender.
4. In a large pot, sauté the onion and garlic in olive oil until translucent.
5. Add the roasted pumpkin chunks to the pot and stir well.
6. Pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Stir in the coconut milk, paprika, and additional salt and pepper to taste.
9. Simmer the soup for another 5 minutes.
10. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 8g

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.