Roasted pumpkin soup

Ingredients for 4 servings:

• 600 g Hokkaido pumpkin(s)
• 2 large potatoes, waxy
• 1 shallot(s)
• 1 small parsnip(s)
• 1 carrot(s)
• 5 cloves garlic
• 2 tbsp maple syrup
• 4 tbsp oil
• 100 ml coconut milk
• 400 ml vegetable stock
• ½ lemon(s)
• 1 small piece(s) of ginger
• 1 pinch of chili
• 1 tsp turmeric powder
• 1 pinch(s) nutmeg
• 1 pinch(s) of cayenne pepper
• some coriander
• some seeds, mixed
• extra pumpkin seed oil
• some herbs as desired

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

A pumpkin classic with exciting roasted aromas.

1. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel and roughly chop the carrots, parsnips, and shallots. Wash the pumpkin, cut into thumb-sized pieces, and place everything in the oven with the maple syrup, cooking oil, and salt for 25 minutes. 2. Meanwhile, peel the garlic and add it to the vegetables along with the chili for 10 minutes. 3. Roast the seeds in a pan. 4. Place the vegetables in a pot with broth and coconut milk. Add the ginger, turmeric, nutmeg, coriander seeds, and cayenne pepper, puree, and simmer over medium heat. 5. Season with salt, pepper, and lemon. 6. Garnish and serve. You can also find the recipe here: https://www.allefarbenkitchen.de/2021/02/09/geroestete-kuerbissuppe/