Description
A rich and creamy roasted pumpkin soup infused with coconut milk and fresh sage, perfect for cozy autumn evenings.
Ingredients
- 1 small pumpkin (about 2 kg), peeled and cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (400 ml) coconut milk
- 5 fresh sage leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes or until tender.
- Heat remaining oil in a pot. Sauté onion and garlic until soft.
- Add roasted pumpkin, broth, coconut milk, and sage. Simmer for 15 minutes.
- Blend until smooth. Adjust seasoning and serve hot.
Notes
- Use butternut squash if pumpkin isn’t available.
- Garnish with toasted pumpkin seeds for extra crunch.
- Soup thickens when cooled—add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: International