Creamy Roasted Pumpkin Soup
This super easy and quick creamy roasted pumpkin soup is the perfect meal on a chilly day. Thick, creamy, with sweet pumpkin, this is one recipe you will make over and over.
Ingredients
- 2 cups pumpkin puree
- 3 cups vegetable broth
- 1 large onion ( chopped )
- 1 cup coconut milk
- dash cayenne
- 1/2 tsp turmeric
- 3 tbsp olive oil
- yogurt ( optional )
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium heat. Once the oil is hot, add onion, stirring occasionally, until onion is translucent, about 5 to 7 minutes.
- Add salt, black pepper, turmeric cayenne pepper (if using). Pour in vegetable broth, coconut milk and pumpkin puree. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- Once the pumpkin mixture is done cooking remove the soup from heat and let it cool slightly. Transfer soup to a bowl and serve.
- Taste and adjust if necessary (I thought the soup was just right, but you might want to add more coconut milk for extra creaminess or maple syrup if you want it a little sweeter).
- Sprinkle yogurt and pumpkin seeds over the soup and serve.
- Let leftover can be refrigerated it for up to 3 days, Or, freeze for up to 3 months.
Video
Notes
If you do not have coconut milk you can also use heavy cream or half and half