This Roasted Pumpkin Soup is delectable and so easy to make all you need is a great quality baking pan and a blender. Top with some fresh cream and edible flowers for a summery lunch idea.
Ingredients for the Roasted Pumpkin Soup
- 15ml Coconut oil
- 1 Onion (chopped)
- 2 Cloves garlic (crushed)
- 5ml Ginger (minced or finely chopped)
- 15ml Thyme
- 2.5ml Cayenne pepper
- 1 x medium pumpkin, peeled and cubed
- 250ml of cream or coconut cream
- 300ml Vegetable broth
- 1 Teaspoon of nutmeg, cinnamon and brown sugar
- Salt and pepper to taste
Method
- Preheat your oven to 180*C
- Then place all of the above ingredients, except the liquids, to a baking pan and bake for 1 hour until the pumpkin is soft to the touch and browned.
- Add all of the contents of the tray into a heat proof blender and then add the liquids.
- Blend until smooth and creamy and reheat in a pan if necessary.
- Serve the roasted pumpkin soup with a drizzle of cream , some toasted pumpkin seeds and a delicious crusty bread.
Tip: Air fry apple slices spiced with sage for a healthy crisp crouton.
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