Pumpkin Soup
This is my favourite pumpkin soup recipe. The sweetness of the butternut pumpkin and coconut cream are balanced by the savoury flavours from the onion, garlic and french onion soup. Together they create a delicious soup that is thick, creamy and incredibly tasty.
Equipment
- High-speed blender
- Pot
- 1 cup
Ingredients
- 1 large butternut pumpkin
- 1 red onion
- 2 garlic cloves
- 40 g french onion soup mix (1 packet, ensure it's gluten free)
- 2 cups filtered water
- 1 cup coconut cream
- 1-2 tbsp olive oil
Instructions
- Preheat oven to 180 Degrees Celsius. Line a baking tray with baking paper or a reusable baking sheet.
- Dice the butternut pumpkin and quarter the red onion.
- Rub 1-2 tbsp olive oil over the flesh of the pumpkin, and place the quartered red onion (cut side down) and 2 garlic cloves onto the baking sheet.
- Roast for around 60 minutes or until the pumpkin, onion and garlic are browned.
- In a high-speed blender, add roasted pumpkin, onion and garlic, french onion soup mix, 2 cups filtered water and 1 cup coconut cream. Blend until combined.
- Serve with toasted sourdough.