Enjoy our vegan recipe Roasted Pumpkin Soup by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||1383 kJ (330 kcal)|
cutting board, cooking spoon, chef's knife, Spoon, bowl, peeler, pot, oven, immersion blender, baking tray, parchment paper
Preheat the oven to 350 °F.
Dice the pumpkin into approx. ¾ in cubes. Peel and chop the carrot. Cut the onion into wedges and put everything into a bowl.
Finely chop the garlic and ginger and add to the bowl.
Add the canola oil and the spices listed below to the bowl and mix thoroughly with a spoon.
Line a baking tray with parchment paper, spread the vegetables evenly on top and bake for approx. 20 minutes until the veggies are golden brown.
Heat the vegetable broth in a pot over medium heat. Add the roasted vegetables and blend with an immersion blender. Season with salt and pepper.
Coarsely chop the chives.
Top the soup with the chives, pumpkin seeds and coconut milk.
Enjoy your meal!