🎃 Roasted Pumpkin Soup 🎃

Name: 🎃 Roasted Pumpkin Soup 🎃
Total time: 3000 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 butternut squash pumpkin (peeled and diced into chucks); 1/2 red bell pepper; 1 tomato; 2 carrots; 1/4 onion; 3 cups vegetable broth; 1/2 cup coconut milk; 4 tbsp butter; 3 tbsp olive oil; 1 tsp salt; 1 tsp thyme; 1/2 tsp black pepper; 1/2 tsp nutmeg; 1/4 tsp asafetida (hing); 1/4 tsp ginger; 1/4 tsp cumin

Veggie K @VeggieK

Fall is here! 🍁
Nothing more comforting in this chilly weather than a bowl of steaming pumpkin soup.

NOTES:
-To make this recipe fully vegan, refrain from adding the butter.
- You can substitute the vegetable broth for water.
- I recommend cutting the pumpkin into 1.5-2 inch into chucks to help it bake faster.

Fall is here! 🍁
Nothing more comforting in this chilly weather than a bowl of steaming pumpkin soup.

Veggie K @VeggieK

Fall is here! 🍁
Nothing more comforting in this chilly weather than a bowl of steaming pumpkin soup.

Saved

Ingredients

50 minutes

4-6 servings

1butternut squash pumpkin (peeled and diced into chucks)
1/2red bell pepper
1tomato
2carrots
1/4onion
3 cupsvegetable broth
1/2 cupcoconut milk
4 tbspbutter
3 tbspolive oil
1 tspsalt
1 tspthyme
1/2 tspblack pepper
1/2 tspnutmeg
1/4 tspasafetida (hing)
1/4 tspginger
1/4 tspcumin

Saved

Steps

50 minutes

1

Assemble all ingredients and preheat over to 425°F.
2

In a 9x13 baking tray, add all vegetables, sprinkle the spices, and drizzle a generous amount of extra virgin olive oil (2-3 tbsp). Mix to incorporate well.
3

Bake for 45 minutes, mixing the ingredients half way through.
4

Transfer ingredients to a deep saucepan over medium- low heat, add butter, 3 cups of vegetable broth and blend with a submersion blender until smooth. Lastly, add coconut milk and briefly blend. Turn off heat.
5

Serve warm, with a drizzle of coconut milk, and a pinch of pepper lakes and herbs.