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['A close-up view of a creamy roasted pumpkin veggie soup in a bowl, garnished with herbs.', 'Side view of a vibrant orange pumpkin soup, with chunks of vegetables visible in the mixture.', 'A steaming bowl of roasted pumpkin veggie soup, showcasing its rich texture and color.', 'Close-up of a hearty pumpkin soup, with a drizzle of coconut milk and spices on top.']
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Roasted Pumpkin Veggie Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 180
A warm and comforting soup perfect for fall, combining roasted pumpkin and hearty vegetables with aromatic spices.

Ingredients

Vegetables

  • 750 grams Pumpkin (see notes)
  • 2 pieces Carrots
  • 1 piece Potato
  • 1 piece Yellow Onion
  • 3 cloves Garlic Cloves
  • 1.5 tablespoons Olive Oil
  • 1 teaspoon Paprika
  • 0.75 teaspoon Nutmeg
  • 0.75 teaspoon Turmeric
  • 1 teaspoon Salt (to season)
  • 3 cups Veggie Stock (or use water + stock cube)
  • 0.5 cup Coconut Milk

Instructions 

  • Start by chopping the veggies and adding them to a mixing bowl with 1 tablespoon olive oil.

Notes

You can roast the vegetables beforehand for extra flavor.
Calories: 180kcal
Cost: $12
Course: Soup
Cuisine: American
Keyword: pumpkin