Roasted Pumpkin Soup That Makes Turmeric The Star Of The Show

Photo: Stocksy

With temps dropping, warm, creamy soups are calling my name.

This recipe marries roasted pumpkin (filled with vitamin A, fiber, and beta-carotene!) with creamy coconut and spices to create a filling dish perfect for a cozy night in, entertaining guests, or even a leftover lunch.

Turmeric ups the anti-inflammatory factor, too, which never hurts.

Vegan Roasted Pumpkin Soup

Serves 4-6 (depending on if it's served as a side or main dish)

Ingredients

  • 1 small pumpkin (sugar pumpkin)
  • 1 can coconut milk
  • 3 cloves garlic
  • 1/2 small white onion
  • 2 cups vegetable broth
  • 1-2 teaspoons fresh turmeric or turmeric powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves

Preparation

1. Heat oven to 400°F. Cut open pumpkin and scoop out seeds. Quarter the pumpkin.

2. Brush olive oil on inside and flip upside down on parchment paper on a pan.

3. Bake for about 40 minutes, until soft. Once done, set aside to cool. Once cooled, peel skin off the pumpkin.

4. In a pot, lightly saute onion and garlic. Add vegetable broth and all spices.

5. Add pumpkin and bring to a simmer. Let simmer for about 10 minutes and move soup mixture to a blender.

6. Add coconut milk and blend until smooth. Transfer back to pot and bring back to a simmer. Adjust spices to your taste.

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