Description
Roasted pumpkin mingles with cumin, coriander and a hint of cinnamon in a silky coconut broth. Each spoonful offers warmth, subtle heat from chili flakes and a bright finish of fresh cilantro.
Ingredients
- 500 g pumpkin peeled and cubed
- 2 tbsp olive oil
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp chili flakes
- 600 ml vegetable stock
- 200 ml coconut milk
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 200°C.
- Toss the pumpkin with 2 tablespoons of olive oil, ground cumin, ground coriander, ground cinnamon, ground nutmeg, chili flakes, salt and black pepper.
- Spread the pumpkin on a baking sheet and roast for 30 minutes until tender and golden.
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the onion and garlic and sauté for 5 minutes until translucent.
- Add the roasted pumpkin and vegetable stock and bring to a simmer.
- Cook for 10 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and heat through without boiling.
- Adjust the seasoning with salt and black pepper if needed.
- Ladle into bowls and garnish with fresh cilantro.
Notes
- For a sweeter taste, choose sugar or pie pumpkins.
- Increase or reduce chili flakes to adjust the heat level.
- Leftover soup can be refrigerated for up to 3 days.
- The soup freezes well for up to two months in an airtight container.