Creamy Roasted Pumpkin Soup
A perfect vegan warm soup for every soup lover. it’s creamy cozy and perfect for fall! When it’s pumpkin season, first thing comes to my mind is making soup. I think pumpkin is a perfect ingredient for soup, because of its texture and sweetness.
I love adding coconut milk to soup, it gives a creamier texture and a coconutty flavor! You can omit the milk or use any other milk you have.
Ingredients:
- 2 cups pumpkin – diced
- 1 small potato – diced
- 1 leek stick – diced
- 2 garlic cloves
- 1/2 cup coconut milk
- 1 1/2 cup water
- 1 tsp cayenne pepper
- salt and pepper to taste
- 2 tbs olive oil
Instructions:
- On a baking sheet arrange the pumpkin and potato. Drizzle olive oil and roast for 30 minutes.
- Meanwhile heat a large pot and add 1 tbs olive oil. Stir in the leek and garlic until tender. Add in the roasted pumpkin and potato and mix.
- Season the vegetables and pour in boiled water. Let cook for 10 minutes.
- Blend in a blender or a food processor. Pour back to pot and add in coconut milk. Stir and taste. Serve warm!
Making this recipe? I would love to see it!
