Gluten Free Roasted Coconut Pumpkin Soup
Its the simple recipes on a cold winters day that makes us feel homely and secure. I love this time of year for soups that truly warm the soul and dont take a lot of effort!
Ingredients
- 1 large pumpkin, chopped
- 5 white potatoes, chopped
- 1 large white onion, chopped
- 3 cloves garlic, chopped
- 4 tbsp honey
- 4 tbsp red curry paste
- 400 ml coconut cream
- 2 stock cubes
Instructions
- Let's get cooking! Line a large baking tray with baking paper.
- Cut the pumpkin and potato to similar sizes. I keep the skin on as it blends beautifully once cooked and offers extra fibre.
- Add the garlic, onion and honey over the veggies. Bake at 180°C / Gas 4 for 45 mins until soft.
- In a large pot add the red curry paste and coconut cream, along with the stock cubes. Bring to boil then simmer until blended.
- Add the roasted goodness into the pot. Blend with a Stick Blender or Bamix to blitz it altogether. Taste and add salt/pepper as needed.
- Serve in bowls or martini glasses with a dallop of sour cream and chilli flakes.
Nutrition
Serving: 1bowl | Calories: 422kcal | Carbohydrates: 42g | Protein: 7g | Fat: 29g | Saturated Fat: 26g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 392mg | Potassium: 1259mg | Fiber: 4g | Sugar: 24g | Vitamin A: 25046IU | Vitamin C: 31mg | Calcium: 95mg | Iron: 5mg
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