Name: Roasted Pumpkin Soup
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Pumpkin, peeled, seeded, and cubed; 2 clove Garlic, whole, unpeeled for roasting; ½ Onion, cut into chunks; 1 tbsp Olive Oil; 1½ cup Water, or vegetable stock for deeper flavor; ¼ cup Coconut Milk, for vegan creaminess; ⅛ tsp Nutmeg Powder, jaiphal; ¼ tsp Ground Black Pepper; ½ tsp Salt, to taste; 1 tbsp Pumpkin Seeds, roasted, for garnish

55 mintotal

45 min hands-on10 min hands-off

Prep 10 min · Cook 35 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Place the pumpkin cubes, onion chunks, and unpeeled garlic cloves on a baking tray.
Drizzle with olive oil, sprinkle a little salt and pepper, and toss well.
Roast in the preheated oven for 25-30 minutes until the pumpkin is completely tender and slightly caramelized at the edges.
25–30 min
Remove from the oven. Squeeze the roasted garlic out of its skin and discard the peels.
Transfer the roasted pumpkin, onion, and garlic into a blender. Add a portion of the water (or vegetable stock) and blend into a very smooth puree.
Pour the puree into a pot. Add the remaining water (or stock) and bring to a gentle simmer on medium heat.
Stir in the nutmeg powder and adjust the salt and pepper if needed.
Lower the heat, pour in the coconut milk, and stir well until warmed through. Do not let it boil vigorously after adding coconut milk.
Serve hot, garnished with a swirl of coconut milk and the roasted pumpkin seeds.

How to tell it's done

Thick, velvety, and luxurious with a slightly sweet and earthy flavor profile.

Getting it right

Tip

Roasting the vegetables instead of boiling them intensifies their natural sweetness and adds a beautiful depth of flavor to the soup.

What to serve it with

Serve with crusty garlic bread or sourdough toast.

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Ingredients