Butternut Pumpkin Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 butternut pumpkins, peeled and cubed
  • 1.5 tablespoons coconut oil (or oil of your choice)
  • 1 tablespoon dried cumin
  • 1 teaspoon dried coriander
  • 1 tablespoon curry powder
  • 6 cloves garlic
  • 1 white onion, diced
  • ½ tablespoon fresh ginger, minced
  • 4 cups vegetable stock
  • ⅓ cup coconut milk
Directions
  1. Preheat oven to 180 degrees Celsius or 356 degrees Fahrenheit
  2. Add peeled and cubed pumpkin to a roasting tray and coat with coconut oil, cumin, coriander and curry powder
  3. Roast pumpkin for 40 minutes or until tender and starting to caramelise around the edges
  4. Peel skin off garlic and chop in half, add to roasting tray with pumpkin for the remaining 20 minutes of cooking time
  5. Add onion and ginger to a large pot and fry for approximately 10 minutes
  6. Add pumpkin and garlic to the pot with the vegetable stock and bring to boil
  7. Add coconut milk and simmer for 20 minutes
  8. Take soup of the heat and blend with an immersion blender or transfer to food processor and blend until smooth
Recipe by at https://www.caseyjade.com/butternut-pumpkin-soup/