This creamy and flavorful roasted pumpkin soup with a touch of apple and ginger is the perfect dish to warm you up on a cool fall day. The combination of sweet roasted pumpkin, tart apples, and zesty ginger creates a comforting and satisfying soup that is sure to impress your family and friends.
Ingredients
- 1 small pumpkin, cubed
- 2 apples, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Olive oil for roasting
Directions
- Preheat the oven to 400F.
- Toss the pumpkin cubes with olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until fragrant.
- Add the roasted pumpkin, chopped apples, and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and season with salt and pepper.
- Serve hot, garnished with a drizzle of coconut milk and some chopped fresh herbs.
- Enjoy your delicious roasted pumpkin soup with apple and ginger!
