About the Recipe
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups (450g) pumpkin, peeled and diced
1 cup (150g) potato, peeled and diced
1 medium carrot, diced
1/2 cup (75g) parsnip, diced
3 cups (720 ml) low-sodium vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon smoked paprika
Salt & black pepper, to taste
1/2 cup (120 ml) coconut milk
Preparation
Direction:
Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute.
Add pumpkin, potato, carrot, and parsnip. Season with cinnamon, nutmeg, smoked paprika, salt, and pepper. Stir to coat with spices.
Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
Use an immersion blender (or transfer in batches to a blender) to puree until smooth.
Stir in coconut milk. Adjust seasoning if needed.
Ladle into bowls, swirl with extra cream, and top with pumpkin seeds and fresh thyme.
TOP TIP: Roast the pumpkin and potato cubes at 400°F (200°C) for 20 minutes before adding them to the soup. This caramelizes their natural sugars, giving the soup a richer, deeper flavor.
Nutrition | |||
Cal | 297 | ||
Protein | 5g | ||
Fat | 18g |