Roasted Pumpkin Soup
This roasted pumpkin soup is the ultimate fall season dish. It's easy to make, filling, and absolutely delicious!
Ingredients
- 1½ lbs Pumpkin peeled and chopped
- 1 Sweet Potato peeled and chopped
- 1 medium Yellow Onion chopped
- 5 cloves Garlic chopped
- ½ tsp Ginger Powder
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tbsp Coconut Oil melted
Use 3 teaspoons of any dried herbs you have handy. I use:
- ½ tsp Dried Thyme
- ½ tsp Dried Rosemary
- ½ tsp Dried Dill Weed
- ½ tsp Dried Savory
- ½ tsp Dried Marjoram
- ½ tsp Dried Herbs de Provence
Seasonings after baking
- 1½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Curry Powder
- 1 tsp Paprika
- ¼ tsp Turmeric
- ½ cup Coconut Milk
- 2 cups Water
Garnish
- 1 tbsp Pumpkin Seeds
- Fresh Parsley chopped
Instructions
- Heat oven to 400 degrees.
- In a mixing bowl; add pumpkin, sweet potato, onion, garlic, ginger powder, salt, pepper, melted coconut oil and dried herbs. Mix together.
- Spread this mixture on a baking sheet pan and bake for 25 minutes. Remove pan from oven and let cool down.
- Heat a pot on medium heat; add everything from baking sheet pan along with coriander powder, cumin powder, curry powder, paprika, turmeric, coconut milk and water and bring it to boil.
- Reduce heat to low, cover the lid and simmer for about 5 minutes, then blend. Adjust salt and pepper to taste.
- In a small skillet over medium heat, toast the pumpkin seeds until golden brown, then set aside.
- Add garnishes and serve hot!
Notes
If you prefer a thinner soup add more water; for a creamier soup add more coconut milk.
Some new ovens have very high intense heat. Check in between and continue to keep an eye on them so they do not burn.