Delicious Roasted Pumpkin SoupVeg

1

Preheat your oven to 180°C (350°F).

2

Remove the seeds from the pumpkin and slice it into wedges.

3

Place them in a roasting dish, drizzle with 1 tablespoon of oil, and season with salt and pepper.

4

Roast for 1 to 2 hours until the pumpkin is soft and caramelized at the edges. Once done, let it cool slightly.

5

In a pan over medium heat, add 1 tablespoon of oil.

6

Add the sliced onion and cook until soft and clear (do not brown). Add the crushed and thinly sliced garlic, and continue cooking for 10 minutes.

7

While the aromatics cook, use a spoon to scoop the soft pumpkin flesh away from the skin and place it into a bowl.

8

Add the ground coriander seeds to the onion and garlic mixture, stirring until fragrant.

9

Pour in 2 cups of the vegetable stock and stir to combine. Add the mixture and the roasted pumpkin into a blender.

10

Blend until the soup is completely smooth. If you prefer a thinner consistency, add the remaining cup of stock as needed.

11

Pour the soup into bowls. Garnish with a swirl of cream and fresh parsley, and serve alongside crusty bread.