Roasted Pumpkin and Ginger Soup
Ingredients
- 1/4 pumpkin
- 2 tablespoons avocado oil
- 1 tablespoon Italian seasoning
- 1 cup cooked or canned beans (I used mixed beans)
- 1-2 tablespoons grated ginger
- 1 cup coconut milk
- 2 cups vegetable stock
Garnishes
- Seeds and fresh greens, for serving
Preparation
Preheat oven to 180°C and line a baking tray with parchment paper.
Cut the pumpkin into cubes and arrange them on the prepared baking tray. Drizzle with oil and sprinkle with Italian seasoning.
Bake for 30 minutes or until the pumpkin is tender.
Transfer the roasted pumpkin to a blender. Add beans, grated ginger, coconut milk, and vegetable stock. Puree until smooth and creamy, adding more stock if the soup is too thick.
Garnish with fresh greens and seeds.
Serve and enjoy.
