Easy Roasted Pumpkin Soup Flavorful and Simple Recipe

Ingredients

• 2 cups pumpkin puree
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 0.5 teaspoon ground nutmeg
• 0.5 cup coconut milk
• to taste salt and pepper
• for garnish fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the chopped onion, minced garlic, and diced carrot on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the preheated oven for about 20-25 minutes, until softened and slightly caramelized.
3. In a large pot, combine the roasted vegetables and the pumpkin puree. Stir well.
4. Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
5. Add ground cumin, nutmeg, salt, and pepper. Stir to incorporate all flavors.
6. Let the soup simmer for about 15 minutes to allow the flavors to meld.
7. Remove from heat and stir in the coconut milk for creaminess.
8. Using an immersion blender, puree the soup until it's smooth and velvety. Alternatively, you can blend it in batches in a regular blender.
9. Taste and adjust seasoning if needed, then reheat gently before serving.