Roast Pumpkin & Coconut Soup

Roast Pumpkin & Coconut Soup

Looking for a comforting and flavorful roasted pumpkin soup? This Roast Pumpkin Coconut Soup combines the natural sweetness of roasted pumpkin with the creaminess of coconut milk, creating a delightful blend that’s perfect for any season. Whether you’re craving a hearty lunch or a light dinner, this butternut and pumpkin soup is both satisfying and nourishing.

5 from 1 vote

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Category: Soup & Salad

Cuisine: Western

Keyword: soup, pumpkin soup

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings:

Calories: 317kcal

Author: Vanessa Gengaroli

Ingredients

2.2 lbs pumpkin/squash peeled & cut into small pieces (I love butternut and Kent pumpkin)
3 tablespoons coconut oil
1 onion large, chopped finely
2 garlic cloves minced
1 tablespoon fresh ginger minced
17.5 oz vegetable stock organic, natural or home made preferably
15 oz can coconut milk or coconut cream
1 tablespoon coconut sugar
1/2 teaspoon sea salt

US Customary - Metric

Instructions

Pre-heat oven to 355 F / 180 C.
Place pumpkin into a lined baking dish with 1 tablespoon coconut oil and cook for 1 hour. Set aside.
Heat 2 tablespoons coconut oil in a large saucepan on moderate heat and add onion and cook until onion is soft (approx 5 minutes). Add garlic and ginger and cook for an 1 minute. Add pumpkin, stock, coconut milk, coconut sugar and sea salt and stir to combine. Bring to the boil and then simmer for 20 minutes.
Either add to a blender or use a stick blender and blend until pureed

Notes

Nutrition