Roasted Pumpkin Soup With Coconut Milk (Gluten Free Vegan Recipe)

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Chop the pumpkin into large pieces, remove the seeds.

Step 3

Place the pumpkin into an oven-safe tray, with the peel touching the base of the tray, if possible. Bake the pumpkin for 30 minutes or until fork-tender.

Step 4

Peel the onion, then chop into quarters. Place them with the garlic cloves into another oven-safe tray. Add a drizzle of olive oil to the onions. Then bake for 10-15 minutes or until translucent and tender.

Step 5

Place roasted pumpkin, roasted onion, and garlic cloves (with peel removed) into a large saucepan.

Step 6

Add the vegetable broth, salt, nutmeg, ground black pepper, and vegan butter. Steam for 10 minutes.

Step 7

Allow to cool slightly, then process all the ingredients in batches or use a hand blender to mix the until smooth. Then add ground cinnamon. Mix then taste. Add maple syrup, if desired.