Roasted Pumpkin & Coconut Soup for #SundaySupper
Author: 
Recipe type: Soup, Starter, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A healthy soup that's comforting, filling and dairy free. A perfect starter or main.
Ingredients
  • 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
Instructions
  1. In a rimmed baking sheet, add diced pumpkin and sprinkle with olive oil
  2. Roast for 40 minutes in a 375F oven
  3. In a medium saucepan, heat oil on medium high heat
  4. Add onions and cook until translucent, about 5 minutes
  5. Add spices and cook for about a minute, stirring until combined
  6. Add broth and pumpkin, combine using an immersion blender until a smooth consistency is achieved (about a minute)
  7. Bring to a boil and reduce to a simmer for about 10-15 minutes
  8. Stir in coconut milk and season with salt and pepper
  9. Remove from heat. Serve with warm, buttered crusty bread
Notes
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/