This simple pumpkin soup without stock requires no chopping or boiling. Just roast, blend, enjoy!
A healthy pumpkin soup without cream made by roasting whole fresh pumpkin. A smooth and creamy no-cream soup.
Pumpkin, bell pepper, onion, garlic, cumin and pumpkin seeds, salt and pepper.
Cut the pumpkin in half and scrape out the seeds. There's no need to peel or chop the pumpkin!
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. Place the pumpkin, pepper, onion and garlic on a baking sheet. Roast at 200°C/ 392°F for 40 minutes.
Cover the roasted bell pepper with a large glass bowl for 10 minutes. This will enable the bell pepper 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 The temperature in the switched-off oven is enough to toast the seeds.
Scoop out the flesh from the pumpkin halves. Remove the dry outer layer from the onion.
Once the bell pepper is cool enough to handle, peel it and remove the seeds. Tear the pepper roughly into chunks.
Place the scooped out pumpkin pulp, pieces of bell pepper, onions and garlic in a blender jar.
Add ground cumin, pepper, salt and required amont of water. Blend all the vegetables and spices until you get a smooth puree.
Pour the soup into individual soup bowls and heat-up in the microwave, if required. This pumpkin soup without stock can also be served cold.
Garnish the soup with toasted pumpkin seeds and cilantro.
The easiest low carb pumpkin soup without cream! No-chop, no-saute, no-boil!
A sweet and spicy side dish made with fresh pumpkin and topped with crunchy coconut.
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