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Roasted Pumpkin Soup

Low effort comfort food
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Ingredients Method Notes

Ingredients
  

  • 1 Hokkaido Pumpkin (approx. 1.5 kg) cut into chunks, seeds removed
  • 1 Sweet potato
  • 2 Carrots peeled, cut into chunks
  • 2 Shallots quartered
  • 4 Garlic cloves peeled
  • 3 Tbsp Oil
  • 400 ml Chicken or vegetable stock heated
  • 250 ml Coconut milk
  • 1-2 cm Ginger grated
  • Nutmeg, salt, pepper

Method
 

  1. Preheat your oven to 180℃ (350℉).
  2. Wash the sweet potato and poke a few times with a fork. Add all vegetable chunks except for the garlic cloves to a large bowl, add oil, salt, and pepper and shake so that everything is coated with oil.
  3. Put the veggies on a baking tray. Put the garlic cloves into a piece of aluminum foil, add a bit of oil, salt, and pepper and close it. Add to the baking tray.
  4. Put the tray in the oven and bake for 45-50 minutes. At the end, check the sweet potato with a fork to make sure it's cooked through.
  5. Remove the tray from the oven, peel the sweet potato (don't burn your fingers!) and remove the garlic cloves from the aluminum foil.
    Add everything to a pot or a blender. Use the blender or immersion blender to blend everything to a thick soup. Add grated ginger, and then hot chicken/vegetable stock and coconut milk to get the right consistency.
    Add nutmeg, salt, and pepper to taste. Enjoy!

Notes

Note: If you are not using a Hokkaido pumpkin, you may need to peel it first.