Description
A warm and creamy roasted pumpkin soup.
Ingrédients
L'échelle
- 2 cups pumpkin, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh thyme
Instructions
- Preheat the oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper.
- Spread the pumpkin on a baking sheet and roast for 25 minutes.
- In a pot, sauté onion and garlic until soft.
- Add roasted pumpkin, vegetable broth, and nutmeg to the pot.
- Simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in coconut milk and thyme.
- Heat through and serve warm.
Notes
- Adjust seasoning to taste.
- Can add croutons for garnish.
- Store leftovers in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Soup
- Méthode: Roasting and blending
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 180
- Sucre: 3g
- De Sodium: 600mg
- La graisse: 9g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 22g
- La fibre: 4g
- La protéine: 3g
- Le taux de cholestérol: 0mg
Mots-clés: roasted pumpkin soup, pumpkin soup, vegan soup