• Hastings

Roasted Pumpkin Soup

⭐ ⭐ ⭐   Excellent!

Ingredients

01 kg || 02.2 lbs pumpkin or butternut squash
250 g || 08.8 oz medium sweet potato
01 T coconut oil
01 onion, chopped
02 cloves garlic, minced
15 g ginger, minced
14 oz || 400 ml coconut milk or cream
02 c || 480 ml vegetable stock
01 t smoked paprika
00.5 t turmeric
00.5 t coriander
salt and pepper to taste

Directions

Preheat oven to 425°F (200°C). Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Prick the sweet potato a few times with a fork (if using). Brush pumpkin quarters and sweet potato with a little olive oil and place onto a baking sheet lined with parchment paper. Roast for about 40 minutes or so, until the flesh is soft.

Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. Add the garlic and ginger and roast for 1 minute longer while stirring. Peel the sweet potato and add along with the pumpkin flesh and spices to the pot. Pour in the broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 5-10 minutes, to give the flavours time to meld.

Remove the soup from heat and either blend this soup in the pot using an immersion blender, or transfer to a blender in batches and blend until smooth and creamy. Taste and adjust seasonings if necessary. Add more broth if you prefer a thinner consistency.

Garnish with roasted chickpeas, pepitas or pumpkin seeds, chopped parsley, and a swirl of coconut cream.