Roasted Pumpkin & Parsnip Soup - A Creamy & Flavourful Autumn Delight | Easy Soup Recipe 🥣❤

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 200°C.

Cut the pumpkin into chunks and add to a bowl with half an onion, ginger, and 5 to 6 cloves of garlic.

Add 2 large parsley, olive oil, salt, black pepper, garlic granules, onion granules, ground coriander, and cumin to the bowl.

Mix everything together thoroughly.

Pour the mixture onto a lined baking tray.

Roast in the oven for approximately 30 minutes.

Once roasted, transfer the vegetables to a blender with chicken stock and blend until smooth.

Add coconut milk to the blended mixture and blitz again.

Pour the blended soup into a pot and gently heat through.

Season with nutmeg, black pepper, and salt to taste.

Serve garnished with toasted seeds, peas, chili flakes, parsley, olive oil, black pepper, and a swirl of coconut milk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens