If anyone had ever told me that pumpkin, lime and cilantro went so well together, I never would have believed them until my neighbor, Michele, and I conjured up this amazing Spicy Roasted Pumpkin Soup! Perfectly warming and smooth, it’s like heaven in a bowl.
Now one of the best reasons why I LOVE this soup is that it’s a great option for detoxing your system after the holidays. It’s a very clean recipe that also offers some warmth for your body in the wintertime. Though you’ll see that there is a bit of effort involved in making this soup, you’ll end up with a lot so you can easily freeze the leftovers.
As for the ‘spicy’ part, you can take or leave the spice. Cayenne will give this soup a kick, but if you’ve got issues with spicy food or simply don’t like too much for whatever reason, feel free to omit it. You can also replace the coconut milk (as in the fat, not the drinking beverage) with unsweetened, unflavored almond milk, though it may be a bit thinner.
You can also add chunks of fresh avocado and/or broken pieces of GF corn tortilla chips.
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