Roasted Pumpkin Coconut Soup

This roasted pumpkin coconut soup is autumn in a bowl. Sweet pumpkin, bell pepper and tomatoes are roasted until caramelized, then blended with creamy coconut milk and a warming trio of ginger, turmeric and paprika. Naturally vegan and deeply nourishing, it is a healthy dinner that tastes indulgent — a wonderful follow-up if you loved our creamy salmon soup with potatoes and broccoli.

Ingredients

• 400 g (14 oz) pumpkin, peeled
• 200 g (7 oz) bell pepper
• 1 red onion
• 150 g (5.3 oz) tomatoes
• 250 ml (1 cup) coconut milk
• 1/2 tsp ground ginger
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp Himalayan salt
• 1/2 tsp garlic powder

Instructions

1. Cut the pumpkin into large cubes.
2. Roughly chop the bell pepper, red onion, and tomatoes.
3. Spread all the vegetables in a baking dish.
4. Sprinkle with the ginger, paprika, turmeric, black pepper, salt, and garlic.
5. Roast at 200C (400F) for about 40 minutes until soft.
6. Transfer the roasted vegetables to a blender, add the coconut milk.
7. Blend until creamy and smooth.
8. Warm through before serving if needed.

Tips

Do not crowd the baking dish — space lets the vegetables caramelize instead of steam, which deepens the flavor. Pumpkin is rich in vitamin A; read more about its nutrition at USDA.

For a thinner soup, stir in a splash of vegetable broth after blending. If roasted vegetables are your thing, do not miss our baked fish with vegetables and cheese sauce.

Nutrition (per 100 g): 33.3 kcal | Protein 1 g | Fat 1.3 g | Carbs 6.3 g.