Whole roasted pumpkin soup
This simple blender soup requires no chopping or boiling. Just roast, blend, enjoy!
A healthy pumpkin soup made by roasting whole fresh pumpkin and has no cream or coconut milk, yet smooth and creamy.
Pumpkin, bell pepper, onion, garlic, cumin and pumpkin seeds, salt and pepper.
Cut the pumpkin in half and scrape out the seeds.
Cut off the head of the garlic and peel the onion. Spray olive oil on the pepper, onion and garlic. Place all the prepared vegetables on a baking sheet.
Wrap the garlic in a piece of aluminium foil. Roast at 200°C/ 392°F for 40 minutes.
Close the roasted bell pepper with a glass bowl for 10 minutes to allow it to "sweat". Squeeze garlic out of the peel.
Turn off the oven and place pumpkin seeds in the warm oven for 5 to 10 minutes.
Scoop out the pumpkin flesh. Remove the dry outer layer from the onion.
Once the bell pepper is cool enough to handle, peel it and remove the seeds.
Place the scooped out pumpkin pulp, pieces of pepper, onions and garlic in a blender jar.
Add ground cumin, pepper, salt and water. Blend until smooth.
Pour into individual soup bowls and heat-up in the microwave, if required.
Garnish the soup with toasted pumpkin seeds and cilantro.
The easiest roasted pumpkin soup! No-chop, no-saute, no-boil!