Description
A creamy and comforting soup made with roasted pumpkin and carrots, perfect for chilly days.
Ingredients
Scale
- 1 small pumpkin (about 2 lbs), peeled and cubed
- 4 medium carrots, peeled and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss pumpkin, carrots, onion, and garlic with olive oil on a baking sheet.
- Roast for 30 minutes or until vegetables are tender.
- Transfer roasted vegetables to a pot, add vegetable broth, cumin, and ginger.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk if using, and season with salt and pepper.
- Serve warm.
Notes
- Use butternut squash instead of pumpkin if preferred.
- Garnish with fresh herbs or roasted seeds.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
