Roasted Pumpkin Soup
Roasted Pumpkin Soup with coconut milk and pumpkin seed swirls. Easy to make, flavorful and so delicious! It's vegan and gluten-free.
Servings 2 people
Calories 211kcal
Ingredients
Roasted Pumpkin Soup
- 1/2 Hokkaido pumpkin
- 1 teaspoon olive oil
- 2/3 cup veggie broth
- 1/3 cup coconut milk
- 1/4 teaspoon salt (+ more to taste)
Garnish
- coconut milk
- pumpkin seed oil
- roasted pumpkin seeds
Instructions
- Cut a Hokkaido pumpkin in half (we will only need one half for the soup but I baked the whole pumpkin) and remove the seeds. Brush the insides with olive oil and sprinkle them with salt.
- Bake the pumpkin at 400°F/200°C for 20 minutes with the insides facing down, then flip the pumpkin and let it bake for another 10 minutes. The pumpkin should be soft by then.
- Scoop the pumpkin (remove the skin) into a blender, add the veggie broth, coconut milk, and salt ...
- ... and blend until smooth. Fill the soup in a pot and heat until warm.
- Divide the soup into bowls, add the coconut milk and pumpkin seed swirls and add a few roasted pumpkin seeds.
Nutrition
Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 622mg | Potassium: 1272mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4815IU | Vitamin C: 41.8mg | Calcium: 102mg | Iron: 3.2mg