Roasted Pumpkin Soup Recipe

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.

Remove the seeds from half of a small pumpkin, about 1kg or a little over 2 pounds.

Cut the pumpkin into wedges.

If short on time, cut the pumpkin into smaller pieces for faster roasting.

Place the wedges of pumpkin into a dish and pour over some oil, seasoning with salt and pepper.

Place the pumpkin into a preheated oven and roast for about 1-2 hours or until soft and caramelised at the edges.

Leave the roasted pumpkin to cool while preparing the remaining ingredients.

In a medium sized pan, heat a small amount of oil over medium heat.

Slice up an onion and add it to the pan, cooking until soft and clear without adding color.

Dice up 3 cloves of garlic and add them to the pan, continuing to cook for about 10 minutes.

Remove the flesh of the pumpkin from the skin using a spoon and scoop it into a bowl.

Once the onion and garlic are soft, add 1 tablespoon of ground coriander to the pan and cook until fragrant.

Start adding the stock, adding only half initially for a thicker consistency, using 2 cups here.

Stir to combine everything in the pan.

Add the stock mixture and pumpkin to a blender or a pot if using a stick blender, blending until completely smooth.

If a thinner soup is desired, add more stock.

Pour the soup into a bowl, garnishing with cream and parsley, and serve with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens