Ingredients
Main Ingredients
1 medium Hokkaido pumpkin, approx. 1 kg, washed and sliced (skin on)
300 g cherry tomatoes
2 carrots, peeled and cut into chunks
1 yellow onion, peeled and quartered
1 whole head garlic, top sliced off
2 tbsp olive oil
750 ml vegetable stock
balsamic vinegar, a splash
150 ml coconut milk
salt
freshly ground black pepper
1–2 tsp dried thyme
For garnish
roasted pumpkin seeds
chili flakes
pumpkin seed oil
Instructions
1-Preheat oven: Preheat oven: Set to 200°C (fan 180°C). Arrange pumpkin, carrots, onion, cherry tomatoes, and garlic (cut side up) on a baking tray. Drizzle with olive oil, season with salt, pepper, and sprinkle dried thyme over the top.
2-Roast vegetables: Roast vegetables: Bake for 25-30 minutes, until tender and lightly caramelized.
3-Blend soup: Blend soup: Transfer roasted vegetables to a blender or large pot. Squeeze the roasted garlic out of its skins and add in. Pour over vegetable stock and a splash of balsamic vinegar, then blend until smooth.
4-Simmer: Simmer: Stir in coconut milk and simmer gently for 5-7 minutes. Adjust seasoning with salt, pepper, or balsamic vinegar if needed.
5-Serve: Serve: Ladle into bowls and garnish with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 15 min
- Cook Time: 30 min
- Method: bake
Nutrition
- Calories: 220kcal
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g