Description
A warm and inviting soup that captures the flavors of the fall season with rich texture and fragrant spices.
Ingredients
- 1 Hokkaido pumpkin
- 2 carrots
- 3 cloves garlic
- 2 red onions
- 1 can coconut milk
- 4 cups vegetable broth
- 1 tablespoon ginger
- 1 teaspoon cumin
- 1/2 teaspoon chili flakes
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the Hokkaido pumpkin in half, remove seeds, and scoop out the flesh. Cut it into chunks.
- In a baking dish, toss pumpkin chunks, sliced carrots, garlic cloves, and red onion wedges with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
- In a large pot, combine the roasted vegetables with coconut milk, vegetable broth, ginger, cumin, and chili flakes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Heat the blended soup over medium heat until warmed through. Adjust seasoning if necessary.
- Serve warm and enjoy!
Notes
Top with a swirl of coconut milk, a sprinkle of chili flakes, or fresh herbs for extra flavor. Store leftover soup in an airtight container in the refrigerator for up to 5 days.