Delicious Roasted Pumpkin SoupVeg
Warm up with this delicious Roasted Pumpkin Soup. By roasting the pumpkin rather than boiling it, you unlock a deeper, caramelized flavor that makes this dish truly special. This healthy, easy-to-make recipe is vegan, vegetarian, gluten-free, and dairy-free. It’s a perfect option for meal-prepped lunches and freezes beautifully for busy days. Serve it hot with a garnish of cream and parsley alongside crusty bread for a comforting, nutritious meal everyone will enjoy.
Ingredients
1 kg Pumpkin (chopped)
2 tbsp Oil
1 medium Onion
3 cloves Garlic
1 tbsp Coriander Seeds
750 ml of Vegetable Stock
to taste Salt
to taste Pepper
For garnishing Cream (Malai)
For garnishing Fresh Parsley
Instructions
1
Preheat your oven to 180°C (350°F).
2
Remove the seeds from the pumpkin and slice it into wedges.
3
Place them in a roasting dish, drizzle with 1 tablespoon of oil, and season with salt and pepper.
4
Roast for 1 to 2 hours until the pumpkin is soft and caramelized at the edges. Once done, let it cool slightly.
5
In a pan over medium heat, add 1 tablespoon of oil.
6
Add the sliced onion and cook until soft and clear (do not brown). Add the crushed and thinly sliced garlic, and continue cooking for 10 minutes.
7
While the aromatics cook, use a spoon to scoop the soft pumpkin flesh away from the skin and place it into a bowl.
8
Add the ground coriander seeds to the onion and garlic mixture, stirring until fragrant.
9
Pour in 2 cups of the vegetable stock and stir to combine. Add the mixture and the roasted pumpkin into a blender.
10
Blend until the soup is completely smooth. If you prefer a thinner consistency, add the remaining cup of stock as needed.
11
Pour the soup into bowls. Garnish with a swirl of cream and fresh parsley, and serve alongside crusty bread.
Nutrition Facts
4 servings per recipe
