Guys, meet my new favourite pumpkin soup recipe. It’s super creamy thanks to the roasted pumpkin and a little help from coconut milk. It is gently spiced, and full of flavour. It is perfect served alongside toasted sourdough bread with a generous knob of butter. Oh my. This soup screams autumn!
Creamy Pumpkin Soup
Easy to make, creamy, gluten-free vegan pumpkin soup. Serve with a slice of bread for a delicious lunch or dinner.
Servings: 2
Equipment
- Hand-held blender
Ingredients
- 1 pumpkin (approx 1kg)
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1/2 tsp coriander
- 1/2 tsp nutmeg
- 100 ml coconut milk
- 1 cup vegetable stock
- 1 cup water
Instructions
- Preheat the oven to 200C. Halve the pumpkin and scoop out the seeds. Place on a baking tray lined with baking parchment and roast for about 45 minutes or until the flesh is soft and comes off easily from the skin.
- Melt the coconut oil in a large pan, add the sliced onions and cook stirring occasionally until caramelized.
- Add the spices to the onions and stir constantly for one minute.
- Transfer the mixture into a pot, add the remaining ingredients, together with the pumpkin, and stir to combine.
- Turn the heat down to low and simmer for about 20 minutes. Turn the stove off and using a handheld blender puree the soup.
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