Healthy roasted onion pumpkin soup
Healthy roasted onion pumpkin soup is delicious creamy and easy to make recipe. Its nourishing and tasty winter soup recipe. This is creamy vegan glutenfree pumpkin soup.
Servings: 2 people
Equipment
- OTG - oven toaster grill
Ingredients
- Sweet pumpkin cubes – 1 ½ cup
- Onion – ½ cup
- Garlic pods – 3 nos
- Coconut milk – ½ cup
- Roasted cumin powder – 1 tsp
- Olive oil – 2 tbsp
- Black pepper powder – ½ tbsp
- Salt as per taste.
- Water as required
Instructions
- Preheat the oven at 200°C for 10 minutes. Evenly place the pumpkin, onion and garlic pieces on the prepared baking tray.
- Grill until the pumpkin cubes are tender and edges are lightly golden. I grilled it for almost 20 to 25 minutes.
- Puree the grilled pumpkin along with onion and garlic pods. Let the puree be thick and later you can adjust the consistency with water or coconut milk while boiling.
- Heat a deep thick bottomed wok, add the pureed pumpkin into this wok, next add in coconut milk, mix well.
- Add roasted cumin powder, black pepper powder, salt and water as required to adjust the consistency. Add more water if you prefer thin consistency soup.
- Boil this until simmering and switch off. Garnish with coconut milk or cream, pumpkin seeds! Serve and enjoy this warm, creamy comforting and delicious soup.
Video
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Notes
Adjust salt and black pepper powder as per taste.
If you do not have oven, you can use a skillet to roast the pumpkin cubes with onion and garlic pods.
Any variety of sweet pumpkin can be used in this recipe but chop them into cubes before grilling it.
Colour of this soup is either dark or light based on colour of pumpkin, amount of coconut milk.
Every oven behaves different, so set time may vary from oven to another.
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