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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Spicy Roasted Pumpkin Soup
Ingredients
- 1 Pumpkin (about 1 foot high or so) Seeds removed and cut into slices with rind still attached
- 2 White onions Quartered
- 3 Medium Sweet potatoes Chunks
- 1 Head garlic
- 2 32 oz Container Low sodium GF vegetable stock
- 1 Can Coconut milk
- 1 Tsp Cayenne (or less)
- 2 Tsp Curry
- 1 Tsp paprika
- 2 Tbsp ground cumin
- 2 Tbsp sea salt
- white pepper To taste
- Extra Virgin Olive Oil
- Cilantro Minced (optional for those who aren't crazy about cilantro)
- Lime Sliced into wedges
Instructions
- Preheat oven to 425 F. Begin by cutting up the pumpkin- remove the top, scoop out the inner stringy mess and seeds, and then slice into wedges that you can fit on a baking sheet or two and slather with some EVOO and gently salt.
- Cut top of garlic off, place over a small piece of aluminum foil, drizzle top with EVOO, and then fully wrap up garlic in the foil.
- Toss onion pieces and sweet potato chunks with some EVOO & salt and then lay them out in a single layer on another baking sheet. Place all trays in the oven for 45 minutes or until tender. Also place the garlic in the oven, but remove after about 30 minutes.
- Meanwhile, bring the stock to a boil in a large pot. Remember to remove the rind of the pumpkin before adding it and the other veggies (and garlic cloves) to the pot once they are done. Also add the coconut milk at this time. Simmer everything for about 5 to 10 minutes and then turn off heat.
- Blend using either an immersion blender in the pot, or remove from pot in stages and blend in either a food processor or blender until it is smooth.
- Add spices and adjust to your liking. Note that you do not need to add all of the cayenne if you do not like too much hot spice.
- Serve up soup in bowls and add fresh cilantro and squeeze over top some lime juice to taste and enjoy!