Best Pumpkin Soup Recipe – Cozy, Comforting, and Healthy

By The Cooking Foodie · 70 min

Ingredients

Instructions

1. Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.
2. Put the pumpkin, sweet potato and onion on the lined sheet. Cut the top off the garlic head to expose the cloves, drizzle it generously with olive oil, drizzle the other vegetables with 2 to 3 tablespoons olive oil, season with salt and pepper, and roast for 40 to 50 minutes, stirring halfway, until tender and caramelised.
3. In a large pot, heat 1 tablespoon olive oil, add the grated ginger and cook for 1 to 2 minutes until fragrant.
4. Squeeze the roasted garlic from its skins and add all the roasted vegetables to the pot. Add the vegetable stock, thyme, nutmeg, curry powder if using, salt and pepper. Simmer gently for 5 to 10 minutes.
5. Blend until silky smooth, using an immersion blender or a regular blender in batches.
6. Stir in the coconut milk or cream and cook for 5 minutes. Thin with extra stock if too thick, then taste and adjust the seasoning.
7. Ladle into bowls and serve.

Summarized from The Cooking Foodie's video. Watch it for the details.

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GarlicOnionGingerCoconut milkSweet potatoPumpkin