Nothing says comfort quite like a bowl of roasted pumpkin soup! Smooth, creamy, and full of rich autumn flavour, this recipe makes a nourishing meal for the whole family. Perfect for chilly evenings, it’s a wholesome way to enjoy seasonal veggies while keeping everyone warm and satisfied.
Ingredients:
1 medium pumpkin - peeled, seeded, and cut into chunks
2 medium carrots - peeled and chopped
1 large onion - roughly chopped
3 garlic cloves - peeled
1 tbsp olive oil (or avocado oil)
1 tsp ground cumin
½ tsp ground cinnamon
900ml vegetable stock
250ml unsweetened coconut milk (or other milk of choice)
1 tbsp fresh lemon juice
Coriander sprigs for garnishing
Directions:
Preheat the oven to 200°C
Spread the pumpkin chunks, carrots, onion, and garlic on a baking sheet. Drizzle with olive oil, toss, and arrange in a single layer.
Roasted pumpkin soup - N Family Club
Bake in the oven for 30-40 minutes, stirring halfway through until the pumpkin is tender and lightly caramelised.
Transfer the roasted vegetables to a large pot and add cumin, cinnamon and vegetable broth. Bring to a simmer and cook for 10 minutes.
Remove from the heat and blend the vegetable mixture until smooth.
Stir through the coconut milk and add a little lemon juice to taste.
