Roasted Pumpkin and Carrot Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Preheat the oven.

Cut the pumpkin into cubes.

Peel and chop the carrots into cubes.

Slice the onion and garlic.

Grate or chop the fresh ginger.

Toss the pumpkin, carrots, onion, garlic, and ginger with olive oil, turmeric, red chili powder, salt, and pepper.

Spread the vegetables on a baking tray in a single layer.

Roast in the oven until tender.

Remove the vegetables from the oven and let cool slightly.

Transfer the roasted vegetables to a pan or blender.

Add coconut milk and vegetable stock to the blender and blend until smooth.

If the soup is too thick, add more stock or water to reach desired consistency.

Return the blended soup to a pot and heat over medium heat.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens