Naturally sweet flavour of roasted butternut pumpkin, candy like carrots, caramelised onions, combined with the spicy, hot, fragrant flavours of cinnamon, turmeric, ginger, chilli, pepper and coconut milk , creates a beautifully sweet & spicy pumpkin soup, you'd sure want to add to your winter eats.
Place chopped vegetables, onion, garlic, oil & spices in a large tray and mix till vegetables is evenly coated.
Roast spiced vegetables in pre heated oven for 30 mins at 180C (356F) or until vegetable is soft and tender.
Place roasted vegetable and vegetable stock together in a large pot and bring to boil
Turn heat down and simmer for another 10 - 15 min
Pour soup mixture into a food procceser and blitz till desired texture
Pour soup back into pot and let simmer on low heat for another 10 - 15 min before serving
Serve with some fresh coriander and some toasted pine nuts, almond flakes and pumpkin seeds
Season with salt & pepper as desired
If you prefer a thinner soup, add more stock or water to the soup.
Try adding a little coconut yogurt or milk for a smoother sweeter flavour.
Soup can be kept frozen for up to 3 months.
Simply thaw prior to reheating.
*Nutrition information is approximate and is meant as a guide only*