Easy Roasted Pumpkin Soup
A cosy and comforting autumn soup for chilly evening meals
Ingredients
- 1 medium pumpkin peeled, deseeded, and sliced
- 1 tsp cumin
- black pepper to taste
- 1 onion diced
- 3 garlic cloves minced
- 3 cups low-sodium vegetable broth
- 2 tbsp lemon juice
- 1/2 cup soya or oat cream plus a splash extra to serve
- pumpkin seeds roasted (optional, for garnish)
Instructions
- Preheat oven to 200°C (400°F).
- Toss the pumpkin with cumin and pepper. Spread it on a baking tray lined with parchment paper and roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic in a splash of water or low-sodium vegetable broth for 2 minutes until tender.
- Add the roasted pumpkin and the remaining broth. Stir well and simmer for 10 minutes.
- Stir in the soya or oat cream and lemon juice, then remove from heat.
- Blend the soup using a hand blender or transfer to a high-speed blender until smooth and creamy. Adjust seasoning and serve warm.
Notes
Garnish with a swirl of extra soya or oat cream and toasted pumpkin seeds for more texture and flavour!