Roasted Pumpkin Soup

Ingredients:

1 medium pumpkin or squash * approx. 1 kg/ 2,2 lbs
1 medium sweet potato approx. 250 g/ 8,8 oz (optional)
1 tbsp coconut oil
1 onion chopped
2 cloves garlic minced
a small piece of ginger (15 g) minced
1 14 oz can coconut milk or cream 400 ml
2 cups vegetable broth 480 ml
1 tsp red paprika powder
½ tsp turmeric
½ tsp coriander
salt and pepper to taste

Instructions:

-Preheat oven to 425°F (200°C).

-Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Prick the sweet potato a few times with a fork (if using). Brush pumpkin quarters and sweet potato with a little olive oil and place onto a baking sheet lined with parchment paper. Roast for about 40 minutes or so, until the flesh is soft.

-Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. Add the garlic and ginger and roast for 1 minute longer while stirring.

-Peel the sweet potato and add along with the pumpkin flesh and spices to the pot. Pour in the broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 5-10 minutes, to give the flavors time to meld.

-Remove the soup from heat and either blend this soup in the pot using an immersion blender, or transfer to a blender in batches and blend until smooth and creamy.

-Taste and adjust seasonings if necessary. Add more broth if you prefer a thinner consistency.

-Garnish with peanuts or roasted chickpeas, pumpkin seeds, chopped parsley, and a swirl of coconut cream, if you like.

-Enjoy!

You can find this recipe here: https://biancazapatka.com/en/roasted-pumpkin-soup/