Creamy Roasted Pumpkin Soup
Ingredients
The soup
-
1
pie pumpkin (about 2 to 2.5 pounds)
pumpkin
-
2
tablespoons
extra-virgin olive oil
-
1
yellow onion
chopped onion
-
2
cloves
garlic
-
2
inches
fresh ginger
-
2 to 3
teaspoons
curry powder
-
4
cups
water
-
2
teaspoons
salt
-
½
teaspoon
ground black pepper
-
2
tablespoons
maple syrup
-
½
cup
canned coconut milk
-
to taste
fresh lemon juice
Roasted pumpkin seed topping
-
1
tablespoon
extra-virgin olive oil
-
½
teaspoon
salt
-
½
teaspoon
garlic powder
-
½
teaspoon
paprika
-
1
tablespoon
maple syrup
Instructions
- Preheat the oven to 350ºF and cut the pumpkin in half, removing the seeds.
- Brush the pumpkin halves with olive oil and roast cut-side-down for about 45 minutes.
- While the pumpkin roasts, heat olive oil in a pot and sauté the onion until softened.
- Add garlic, ginger, and curry powder to the pot and stir until fragrant.
- Once the pumpkin is cooked, scoop the flesh into a blender along with sautéed veggies, water, salt, pepper, and maple syrup, then blend until smooth.
- Return the blended soup to the pot, add coconut milk and additional water, then bring to a simmer.
- Adjust seasoning with lemon juice and serve warm, topping with roasted pumpkin seeds.
Nutrition Facts (estimated)
Servings
8
Calories
207
Total fat
7g
Total carbohydrates
36g
Total protein
2g
Sodium
827mg
Cholesterol
0mg
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