Indulge in the rich, velvety goodness of this smashing pumpkin soup that embodies the flavors of fall. With its creamy texture and hint of spice, this soup is the perfect dish to warm you up on a chilly evening. Plus, it's easy to make and packed with nutrients!
Ingredients
- 1 medium sized pumpkin
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp curry powder
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Directions
- Preheat the oven to 400°F. Cut the pumpkin in half and scoop out the seeds. Place the halves on a baking sheet, drizzle with olive oil, and roast for 40-45 minutes until tender.
- In a large pot, sauté the diced onion and minced garlic in olive oil until fragrant. Add the curry powder and cinnamon, and cook for another minute.
- Scoop out the roasted pumpkin flesh and add it to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper.
- Serve the soup hot, garnished with fresh parsley and a sprinkle of cinnamon. Enjoy!
