This roasted pumpkin soup uses simple ingredients to deliver a warm, comforting and delicious vegan dish. I really wanted to highlight the pumpkin as the star of the show without going through any complicated process. The roasting of the pumpkin in this recipe might seem like an unnecessary step. But the roasting process slowly breaks down and caramelizes the natural sugars in the pumpkin. This intensifies the flavor of the soup without the need for too many bells and whistles.

The right choice of spices marries well with the other fresh ingredients to create the perfect balance in this roasted pumpkin soup.

Roasted Pumpkin Soup

Ingredients

12 cups pumpkin (cubed)
1 head of garlic (halved)
1 scotch bonnet pepper
2 bay leaves
2 tbsp paprika
1/2 tsp nutmeg
4 tbsp olive oil
1 1/2 cups coconut milk
2 tbsp roucou
salt & black pepper (to taste)

Method

Add pumpkin to a bowl then season with paprika, salt, black pepper and nutmeg
Drizzle with olive oil then rub all the pieces of the pumpkin and garlic thoroughly
Place pumpkin and garlic on a baking tray then roast in a preheated oven at 400 degrees for 25 minutes
Remove garlic flesh from skin then transfer pumpkin and garlic to a pot on medium heat
Add coconut milk, bay leaves, roucou and scotch bonnet pepper then cover and cook for 15 minutes
Remove bay leaves and scotch bonnet pepper then blend mixture until a smooth consistency is achieved
Taste for salt and adjust as needed
Serve & Enjoy!