Healthy
Roasted Pumpkin Soup
Velvety, gently spiced and naturally sweet. Roasting first is the whole secret.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Serves
- 6
- Difficulty
- Easy
Step by step
5 steps · 1 hr 5 min
Method
Heat the oven to 200°C / 400°F (180°C fan). Toss the pumpkin, onions and garlic with the oil, spices, salt and pepper on a large tray.
Roast for 40 minutes, turning once, until soft and caramelised at the edges.
Squeeze the garlic from its skins into a large pan with the roasted vegetables. Add the stock and simmer for 5 minutes.
Blend until completely smooth, then stir in the coconut milk. Loosen with more stock if needed and check the seasoning.
Serve with pumpkin seeds and a drizzle of chilli oil.
Notes from the kitchen
Freezes beautifully for up to 3 months.
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