Creamy roasted butternut pumpkin soup is the perfect comfort food for cold winter days. This soup is easy to make, nutritious, and delicious. The sweetness of the butternut pumpkin is balanced by the savoury flavours of onion, garlic, and thyme. This soup is vegan, gluten-free, and can be made ahead of time, making it a great option for creamy roasted butternut pumpkin soup and busy weeknights.

Here’s the ingredients and methods to reveal creamy roasted butternut pumpkin.

Ingredients:

  • 1 medium-sized butternut pumpkin, peeled and cubed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil


Method:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, ginger and thyme.
  3. Arrange the pumpkin on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and lightly browned.
  4. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 2-3 minutes.
  5. Add the roasted pumpkin to the pot along with the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
  6. Using an immersion blender or transferring the soup to a blender, blend the soup until smooth and creamy.
  7. Stir in the coconut milk and season with salt and pepper to taste.
  8. Serve hot and the enjoying good health!