Creamy Pumpkin Soup
Ingredients
- 1 large pumpkin
- 4 cloves garlic to roast whole
- 1 medium white onion
- 2 cloves garlic minced
- 500 ml vegetable bouillon or stock
- 800 ml coconut milk or oat cream
- 2 tbsp curry powder
- 2 tbsp tumeric
- 1 tbsp smoked paprika
- 2 tsp fresh ginger minced
- 1 tsp himalayan sea salt
- 1 tsp ground black pepper
- to taste lime juice
- to taste coriander, seeds, or other toppings
Instructions
- Preheat oven to 200 degrees.
- Chop pumpkin into even pieces and roast for 30-40 minutes until soft and brown. Add 4 cloves of garlic to roast.
- In a large pan, heat a splash of water and saute onion until softened. Add minced garlic and stir until fragrant.
- Add curry powder, turmeric, and smoked paprika to the pan and stir to coat the onion and garlic.
- Pour in 500ml water and vegetable bouillon or stock and bring to a boil.
- Add roasted pumpkin, roasted garlic, and coconut milk.
- Simmer for 15 minutes or so.
- Blend until creamy.
- Taste and adjust seasoning if needed.
- Enjoy!
