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Roasted Pumpkin Soup

 

 

  • 2 cups pie pumpkin, chopped
  • 4 shallots
  • 2 carrots, chopped
  • 1 Granny Smith Apple, pealed and sliced
  • 1 medium onion, chopped
  • 4 cloves garlic
  • 2 Tbsp. olive oil
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 2 cups vegetable broth
  • 1/2 cup coconut milk
 
  1. Preheat oven to 425F
  2. Toss together: pumpkin, shallots, carrots, apple, onion, garlic olive oil, coriander, cumin and turmeric
  3. Spread mixture into 18 X 12 pan
  4. Roast for about 30 minutes until vegetables are tender
  5. Transfer mixture to blender
  6. Add broth and coconut milk to it
  7. Close blender cover, with center part removed
  8. Season with 1/4 tsp. each, salt and pepper

 


 

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