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.
Why this dish is good for you
Pumpkin is rich in beta-carotene and fiber. Ginger has anti-inflammatory and digestive benefits. Coconut milk provides healthy fats. This soup is antioxidant-rich, anti-inflammatory, and promotes digestion.
Ingredients
- Pumpkin400 g
- Coconut Milk100 g
- Vegetable Broth300 g
- Ginger1 Stück
- Onion50 g
- Olive Oil (Extra Virgin)5 g
- Salt2.5 g
- Pepper1.3 g
- Pumpkin Seeds1 Stück
Method
- 1
Preheat the oven to 200°C.
- 2
Season the pumpkin cubes with 0.5 tablespoons of olive oil, salt, and pepper, and roast for about 25 minutes.
- 3
Heat the remaining olive oil in a pot. Sauté the onion and ginger until translucent.
- 4
Add the roasted pumpkin and deglaze with vegetable broth.
- 5
Let it simmer for 10 minutes, then blend everything until smooth.
- 6
Stir in the coconut milk and season with salt and pepper to taste.
- 7
Serve garnished with roasted pumpkin seeds.
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