The roasted pumpkin soup is a vegan and gluten free soup. Sweet from the pumpkin and super duper delicious on a cold winter-y night.
This soup is so easy to make and just comes together in 30 mins.
I like to chop the pumpkin small so that its easier and faster to roast them.
What to do?
✍️ Take a baking sheet.
✍️ Spread out 600gm of chopped pumpkin, 1 large roughly chopped onion and 6-7 garlic cloves.
✍️ To this add olive oil salt and pepper. Mix till well coated.
✍️ Transfer the garlic to a foil and wrap it.
✍️ Grill at 200°C for 20- 30 mins till well roasted.
✍️ Transfer to a blender once cooled a little.
✍️ Add 500 ml vegetable stock or plain water and blend till smooth.
Roasted pumpkin soup is ready.
🔴ADD coconut cream or coconut milk for richness.
🔴ADD variety of nuts for crunch.
🔴IF you need add more salt and pepper to taste.
If you like pumpkin then I have a tasty Indian style mashed pumpkin recipe on the blog- Kaddu Ki Khatti Mithi Sabzi
Roasted pumpkin soup that is vegan and gluten free.
- 600 gm Orange Pumpkin
- 8-10 garlic cloves peeled
- 1 large red onion sliced
- 500 ml vegetable stock
- 250 ml water as needed
- Salt as per taste
- Pepper as per taste
- 3 tbsp Olive Oil
Pre heat the oven to grill at 200C for 10 min
On a baking tray add pumpkin, onion and garlic.
Pour olive oil, salt & pepper.
Mix it around to coat well.
Now transfer the garlic to a baking sheet or foil and place it back to baking tray.
Grill the pumpkin for 20 mins.
Grilling time depends on the size of your pumpkin. So keep an eye. Dont Let it burn.
After its cook enough to handle blend into a puree.
Add the vegetable stock and blend again. Add more salt and pepper if needed.
Reheat the soup if you like.
Add some mixed seeds for crunch.
You can also add some coconut milk/coconut cream for richness.
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