Butternut Pumpkin Soup
Total time
- 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
- Preheat oven to 180 degrees Celsius or 356 degrees Fahrenheit
- Add peeled and cubed pumpkin to a roasting tray and coat with coconut oil, cumin, coriander and curry powder
- Roast pumpkin for 40 minutes or until tender and starting to caramelise around the edges
- Peel skin off garlic and chop in half, add to roasting tray with pumpkin for the remaining 20 minutes of cooking time
- Add onion and ginger to a large pot and fry for approximately 10 minutes
- Add pumpkin and garlic to the pot with the vegetable stock and bring to boil
- Add coconut milk and simmer for 20 minutes
- 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/
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