Pumpkin Soup

A rich and creamy pumpkin soup, made with roasted pumpkin, aromatic spices, and a velvety texture, perfect for fall.

Ingredients

• Pumpkin, 1, sliced in half and seeded
• Sweet potatoes, 2, chopped
• Carrot, 1, chopped
• Onion, 1, diced
• Garlic, 2 clove, minced
• Ginger, 1 tsp, minced
• Curry powder, ½ tsp
• Coriander powder, ¼ tsp
• Vegetable stock, 4 cups
• Lime juice, 2 tsp
• Olive oil, 2 tbsp
• Pepper and salt, to taste

Directions

1. Preheat the oven to 400 degrees F.
2. Place the pumpkin onto the baking sheet lined with parchment pepper. Bake for 40 minutes.
3. Transfer it to the food processor and pulse until pureed.
4. Add olive oil to the saucepan and heat it.
5. Add garlic and onion and cook for 2-3 minutes.
6. Add carrot and potatoes and stir well. Add veggie stock and simmer until tender.
7. Mash it with potato masher. Add pumpkin puree and remaining ingredients and stir well.
8. Season with pepper and salt.
9. Then, transfer the mixture to the blender and pulse until smooth.
10. ENJOY!