Roasted Pumpkin & Coconut Soup for #SundaySupper
Author: Lyn, Adapted from The Best of Clean Eating 2
Recipe type: Soup, Starter, Main
Prep time:
Cook time:
Total time:
Serves: 4
- 1 Tbsp Coconut Oil
- 1 Medium Onion, diced
- ½ Tsp Cinnamon
- ½ Tsp chilli powder
- ½ Tsp cumin
- ½ Tsp nutmeg
- ½ Tsp thyme
- 3 Cups Low Sodium chicken Broth (or vegetable broth)
- 3 Cups Pumpkin Puree (I chose to roast 1Kg/2LB of pumpkin)
- 1 Cup coconut milk
- Salt & Pepper to taste
- In a rimmed baking sheet, add diced pumpkin and sprinkle with olive oil
- Roast for 40 minutes in a 375F oven
- In a medium saucepan, heat oil on medium high heat
- Add onions and cook until translucent, about 5 minutes
- Add spices and cook for about a minute, stirring until combined
- Add broth and pumpkin, combine using an immersion blender until a smooth consistency is achieved (about a minute)
- Bring to a boil and reduce to a simmer for about 10-15 minutes
- Stir in coconut milk and season with salt and pepper
- Remove from heat. Serve with warm, buttered crusty bread
Recipe adapted from The Best Of Clean Eating 2, Page 93
Recipe by Lovely Pantry at https://lovelypantry.com/2012/10/roasted-pumpkin-coconut-soup-for-sundaysupper/
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