Roasted Pumpkin Soup with Ginger and Coconut
A creamy and warming soup made from roasted pumpkin with fresh ginger and a touch of coconut milk. Perfect for autumn days.
- 40 minutes
- 1 serving
- Main course
- vegan
- vegetarian
- antioxidant
- aids digestion
- vitamin a
Ingredients
- 400 g Pumpkin
- 100 g Coconut Milk
- 300 g Vegetable Broth
- 1 piece Ginger
- 50 g Onion
- 5 g Olive Oil (Extra Virgin)
- 2.5 g Salt
- 1.3 g Pepper
- 1 piece Pumpkin Seeds
Instructions
- Preheat the oven to 200°C.
- Season the pumpkin cubes with 0.5 tablespoons of olive oil, salt, and pepper, and roast for about 25 minutes.
- Heat the remaining olive oil in a pot. Sauté the onion and ginger until translucent.
- Add the roasted pumpkin and deglaze with vegetable broth.
- Let it simmer for 10 minutes, then blend everything until smooth.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve garnished with roasted pumpkin seeds.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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