NOTHING BEATS A SPICY PUMPKIN SOUP ON THOSE WINTERY NIGHTS. NOW YOU CAN ENJOY A QUICK AND EASY HEALTHY ROAST PUMPKIN SOUP. THIS RECIPE IS NOT ONLY LOW CARB AND DELICIOUS, BUT IT IS SUITABLE FOR VEGAN AS WELL...
Yields : 4- 6 Servings
30 Ml Coconut Oil
1 Medium Pumpkin (+-4 Kg)
20 Ml 11 in 1 Spice
15 ml Coconut Oil
1 Large Onion (diced)
2 Garlic Cloves (crushed)
4 Cups Vegetable Stock
1 Pinch Cayenne Pepper
1/2 Teaspoon Salt
440 Gram Coconut Cream
Freshly Ground Black Pepper
Peel the pumpkin and cut into blocks.
Sprinkle with 11 in 1 spice and drizzle with coconut oil .
Cover with Foil and roast for 1 hour at 180°C until soft.
Heat the Coconut Oil in a large pot and sauté the onions.
Add the garlic and fry 1 minute.
Add the pumpkin and vegetable stock.
Bring to boiling point and simmer for 15 minutes.
Add the rest of your ingredients and flavour to taste.
Simmer another 5 minutes.
Blend with hand blender, heat and serve.