Ingredients
Scale
- 2 pounds pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Spices: cinnamon, nutmeg, ginger
Instructions
- Preheat your oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, sauté chopped onions in olive oil over medium heat until translucent (about 5-7 minutes). Add minced garlic and cook for another 1-2 minutes.
- Stir in the spices (cinnamon, nutmeg, ginger) and toast for about 1 minute.
- Add vegetable broth and roasted pumpkin; bring to a simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender. Stir in coconut milk and heat through.
- Serve warm, garnished with fresh parsley or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg