Roasted Pumpkin & Coconut Soup from Lyn of The Lovely Pantry
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Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
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
1/2 Tsp Cinnamon
1/2 Tsp chilli powder
1/2 Tsp cumin
1/2 Tsp nutmeg
1/2 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
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.
