Silky Roasted Pumpkin and Coconut Soup
By Daily SimmerA smooth and creamy roasted pumpkin soup blended with garlic, ginger, and coconut milk, topped with toasted pumpkin seeds and a spicy drizzle of chili oil. This versatile recipe works equally well with any sweet orange squash.
Ingredients
Contains Celery
Soup
Garnish
Directions
- Mark step 1 done
Preheat the oven to 200°C.
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On a large baking tray, toss the pumpkin or sweet orange squash, peeled and cubed (800g), yellow onion, cut into wedges, and garlic cloves (4) with the olive oil (30ml), salt (5ml), and black pepper (2.5ml). Roast for 30 minutes, or until the squash is completely tender and caramelized at the edges.
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While the vegetables roast, place a dry skillet over medium heat. Add the pumpkin seeds (30g) and toast for 4 minutes until they begin to pop and turn golden brown. Remove from the pan and set aside.
- Mark step 4 done
Transfer the roasted vegetables to a large pot. Add the fresh ginger, peeled and grated (15ml), gluten-free vegetable broth with celery (7.5dl), and canned full-fat coconut milk (4dl). Use an immersion blender to puree the mixture until completely smooth and silky.
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Place the pot over medium heat and warm the soup for 5 minutes, stirring occasionally, until hot but not boiling.
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Ladle the hot soup into bowls. Top each serving with the toasted pumpkin seeds (30g) and drizzle with the chili oil (60ml).
- Mark step 7 done
To store leftovers, cool the soup in shallow containers and refrigerate within 2 hours. The soup keeps for up to 4 days in the refrigerator.
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