Roasted Pumpkin Soup | How To Make Pumpkin Soup | Healthy Weight Loss Soup | Winter Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: carrots

Butternut squash offers a similar flavor with a healthier profile.

Cut the pumpkin in half and scoop out the seeds.

Cut the pumpkin into medium-sized pieces.

Place the pumpkin pieces on a baking tray.

Add medium-sized onion to the baking tray.

Drizzle olive oil over the pumpkin and onion pieces.

Season with black pepper to taste.

Rub the olive oil and seasoning into the pumpkin and onion pieces.

Place garlic cloves on the tray with the pumpkin and onion.

Roast in a preheated oven at 200°C (approximately 400°F) for about 30 minutes until caramelized.

Remove from the oven and transfer all roasted ingredients to a grinder jar.

Peel the roasted garlic and add it to the grinder jar.

Add approximately 1 cup of milk to the grinder jar.

Blend until creamy, adjusting consistency as needed with more milk if desired.

Transfer the blended soup to a bowl.

Garnish with chopped coriander and roasted pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens