Indian Roasted Pumpkin Soup Recipe

Name: Indian Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped pumpkin; 4 shallots; 2 carrots, chopped; 1 granny smith apple, peeled and sliced; 1 medium onion, chopped; 4 garlic cloves; 2 tablespoons olive oil; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; 2 cups vegetable broth; 1/2 cup light coconut milk; 1/4 teaspoon salt; 1/8 teaspoon pepper

Servings: persons

2 cups chopped pumpkin
4 shallots
2 carrots, chopped
1 granny smith apple, peeled and sliced
1 medium onion, chopped
4 garlic cloves
2 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
2 cups vegetable broth
1/2 cup light coconut milk
1/4 teaspoon salt
1/8 teaspoon pepper

1
Preheat oven to 425-degrees.
2
In 18x12-inch jelly-roll pan, combine pumpkin, shallots, carrots, apple onion, garlci, olive oil, coriander, cumin, and turmeric, tossing to coat.
3
Spread in single layer.
4
Roast 30 minutes or until tender.
5
Transfer mixture to blender.
6
Add broth and coconut milk.
7
Cover and blend until smooth.
8
Stir in 1/4 tsp salt and 1/8 tsp pepper, or to taste.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups chopped pumpkin, 4 shallots, 2 carrots, chopped, 1 granny smith apple, peeled and sliced, and more.

Yes, Indian Roasted Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Roasted Pumpkin Soup

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