Coconut And Ginger Pumpkin Soup

1 kilogram pumpkin (- any variety will do, I used Kent pumpkin for the soup pictured)

500 mL chicken broth or stock (- substitute vegetable stock for a vegan/vegetarian soup)

250 mL coconut milk

20 grams fresh ginger ((1 SMALL thumb sized piece))

1 tsp ground cumin

½ tsp ground cinnamon

2 tbsp extra virgin olive oil (for roasting the pumpkin - can also use coconut oil)

Salt and pepper (to taste)

Preheat the oven to 180℃ (350℉) and line a large tray with baking paper.
Peel the pumpkin and cut into even-sized chunks. Place on the lined baking tray. Sprinkle over the cumin, cinnamon and add a generous sprinkle of salt and pepper. Drizzle over the olive oil and toss it all around with your hands to coat the pumpkin. Roast in the oven for approximately 45 minutes or until the pumpkin is super soft and starting to caramelise at the edges.
While the pumpkin is cooling a little, peel the ginger and gather the rest of the ingredients.
Place cooked pumpkin, chicken broth/stock, coconut milk and ginger into the blender jug. Blend until super smooth. Season with salt and pepper to taste.
To serve, heat a portion of the soup in a saucepan over the stove (or microwave the soup if that's more convenient for you). Enjoy!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineGlobal

Occasions🍲Comfort Food🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m