Imported from Instagram

Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6 servings
Cuisine: Other
Ingredients: 1 kg pumpkin (Scoop out the inside; peel after roasting.); 1 red pepper (Large; chop into chunky pieces.); 1 onion (Large; chop into chunky pieces.); 1 bulb garlic (The source says two mini bulbs may be used instead; trim off the tops, then squeeze out the roasted cloves.); 1.5 tbsp chipotle paste; 1.5 tsp smoked paprika; 0.5 tsp ground cumin; 400 ml full-fat coconut milk; 500 ml vegetable stock (Use more or less depending on the preferred thickness.); olive oil (For drizzling over the vegetables before roasting; amount not specified.); 1 tbsp lime juice; salt (To taste; extra seasoning may be added after tasting.); black pepper (To taste; extra seasoning may be added after tasting.); bread (Warm bread or a toastie, to serve; amount not specified.); butter (Mentioned as served with the warm bread; amount not specified.)

Recipe by The Girl Dinner Diaries🎀 @thegirldinnerdiaries · Instagram

Imported by Blak Rabbit on SeeMeCook

A creamy, smoky soup made with oven-roasted pumpkin, red pepper, onion, and garlic, then blended with coconut milk and chipotle. The creator serves it with warm bread and butter.

6 servings80 minOther

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Ingredients

1 kg pumpkin (Scoop out the inside; peel after roasting.)
1 red pepper (Large; chop into chunky pieces.)
1 onion (Large; chop into chunky pieces.)
1 bulb garlic (The source says two mini bulbs may be used instead; trim off the tops, then squeeze out the roasted cloves.)
1.5 tbsp chipotle paste
1.5 tsp smoked paprika
0.5 tsp ground cumin
400 ml full-fat coconut milk
500 ml vegetable stock (Use more or less depending on the preferred thickness.)
olive oil (For drizzling over the vegetables before roasting; amount not specified.)
1 tbsp lime juice
salt (To taste; extra seasoning may be added after tasting.)
black pepper (To taste; extra seasoning may be added after tasting.)
bread (Warm bread or a toastie, to serve; amount not specified.)
butter (Mentioned as served with the warm bread; amount not specified.)

Steps

1
Preheat the oven to 200°C (400°F). Chop the pumpkin, red pepper, and onion into chunky pieces. Scoop out the inside of the pumpkin, and trim the tops off the garlic bulb.
2
Place the pumpkin, red pepper, onion, and garlic in a roasting tray. Drizzle with olive oil, then season with salt, black pepper, smoked paprika, and ground cumin.
3
Roast for about 50 minutes, until the pumpkin is completely tender and the vegetables are nicely caramelised.
4
Carefully remove and discard the pumpkin skin while it is still hot. Transfer the roasted vegetables to a large pot or Dutch oven.
5
Squeeze the roasted garlic cloves out of their skins into the pot.
6
Add the coconut milk, vegetable stock, and chipotle paste to the pot.
7
Blend the soup until completely smooth.
8
Gently simmer for 10–15 minutes.
9
Stir in the lime juice. Taste and add more salt or black pepper if needed.
10
Serve the soup with warm bread or a toastie; the creator mentions butter with the bread.

Notes

The vegetable stock amount can be adjusted for the desired thickness. The creator served the soup with warm bread and butter. Bread/toastie and butter are serving suggestions, with no quantities provided.