Delicious, curry-roasted pumpkin soup that just needs a sheet pan and a blender!
– pumpkin – avocado oil – cumin powder – coriander powder – garam masala – red chili powder – salt – black pepper – onion
Slice your pumpkin in half. Remove and save the seeds for roasting. Drizzle avocado oil and rub in the spices on the flesh of the pumpkin
Place the pumpkin skin side down in a Dutch oven. Chop an onion into halves and place them in the Dutch oven, with four cloves of garlic.
Remove carefully and place on stove top. Add vegetable broth and coconut milk and bring to a boil.
Allow the roasted pumpkin to cool down for 10 to 15 minutes and transfer directly into the heat-safe container along with the broth. Blend until smooth.
Your spicy pumpkin soup is ready! Top with toasted pumpkin seeds or a drizzle of coconut milk or other herbs as you like!
For thicker soup, add a bit of canned pumpkin puree after blending to adjust to your consistency!
Serve & enjoy!
full recipe here
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