Pumpkin Soup
Cozy Pumpkin Soup with Coconut Cream and Roasted Garlic
Ingredients
- 500 g butternut pumpkin skin off
- 100 g Garlic cloves with skin
Notes
1. Roast the Garlic:
•In a small aluminum foil bowl, place a handful of unpeeled garlic cloves and drizzle with olive oil. Sprinkle with Italian herbs.
•Fold the foil into a pouch and air fry at 140°C (284°F) for 20 minutes until soft. Set aside to cool, then peel.
2. Sauté the Onion:
•In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Cook the Pumpkin:
Add the peeled and diced butternut pumpkin to the pot. Pour in enough water or vegetable broth to cover the pumpkin. Bring to a boil, then simmer until the pumpkin is soft (about 15-20 minutes).
4. Blend the Soup:
Once the pumpkin is tender, add the peeled roasted garlic and 1 cup of coconut cream to the pot. Using a hand blender, blend until smooth and creamy. Adjust the consistency with more broth or water if desired. Season with salt and pepper to taste.
5. Serve:
Ladle the soup into bowls and garnish with additional coconut cream or pumpkin seeds, if desired. Serve with buttered French toast on the side.