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Name: Roasted Pumpkin Soup
Prep time: 13 min
Total time: 62 min
Yield: 4 servings
Ingredients: 1200 g butternut squash, peeled, deseeded, cut into 3 cm chunks; 30 ml canola oil; 3 g fine sea salt; 1 g freshly ground black pepper; 15 ml canola oil; 150 g yellow onion, roughly chopped; 9 g garlic cloves, roughly chopped (about 3 cloves); 15 g fresh ginger, peeled and roughly chopped; 2 g ground cumin; 2 g smoked paprika; 1 g ground coriander; 1 g cayenne pepper; 800 ml low-sodium vegetable stock; 400 ml full-fat coconut milk; 15 ml fresh lime juice; 3 g fine sea salt; 40 ml full-fat coconut milk; 20 g toasted pumpkin seeds; 1 g smoked paprika; 4 lime wedges

Roasted Pumpkin Soup

Caramelised butternut squash blended with coconut milk, ginger, and warm spices.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Roasted Pumpkin Soup

Caramelised butternut squash blended with coconut milk, ginger, and warm spices.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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