Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Yield: 4 people
Ingredients: 1/2 small pumpkin; 1 small sweet potato; 1 red onion; 1 1/2 cups coconut cream; 1 cup water; coconut oil or olive oil (to roast vegetables); salt and pepper (to taste)

Pumpkin soup is one of my favourite meals during winter and is so delicious and creamy. It pairs well with any protein of choice.

Servings

people

Ingredients

1/2 small pumpkin
1 small sweet potato
1 red onion
1 1/2 cups coconut cream
1 cup water
coconut oil or olive oil to roast vegetables
salt and pepper to taste

Instructions

Preheat oven to 180 degrees Celsius.
Chop pumpkin, sweet potato and onion into bite sized pieces and place on baking trays for roasting.
Drizzle with a little olive oil and place in the oven for about 40 minutes until cooked.
Using a blender, add your pumpkin, sweet potato, onion, coconut cream and water and blend. Depending on your blender size you may need to do this in 2 batches.
Season with salt and pepper if desired and serve.

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Roasted Pumpkin Soup