This Rich and Creamy Pumpkin Soup Recipe Will Warm Your Soul

Here is a recipe to make roasted pumpkin soup. It’s delicious and a super easy and healthy recipe to make.

It’s perfect for lunches and freezes well!

It uses roasted pumpkin because it gives the soup a lot more flavor than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes.

This recipe is vegan, vegetarian, gluten-free and diary-free. It’s low calorie and and an easy healthy recipe.

1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock

• Preheat the oven to 180C or 350F.
• Remove the seeds from the pumpkin and slice into wedges.
• Place the pumpkin into a roasting dish and pour over 1 tablespoon of oil and season with salt and pepper.
• Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges.
• Leave the pumpkin to cool while you prepare the remaining ingredients.
• Heat 1 tablespoon of oil in a pan over medium heat.
• Slice the onion and add to the pan.
• Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes.
• You don’t want to color the onion just cook it until it is soft and clear.
• While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl.
• Add the ground coriander seeds to the onion and garlic, stirring until fragrant.
• Pour in 2 cups of the stock, reserving the last cup, and stir.
• Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps.
• If you would like the soup to be a thinner consistency add more of the stock.
• Pour into a bowl, garnish with cream and parsley and serve with crusty bread.

Serves 4