Recipe

Roasted pumpkin soup with brown butter seeds

4.8 out of 5, 312 ratings

Velvety, a little sweet and done in under an hour. The seeds roast in the oven while the soup simmers.

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Prep
15 min
Cook
40 min
Total
55 min
Level
Easy

Ingredients

Serves 4

Soup

Topping

Method

  1. 1Heat the oven to 200 °C. Toss the pumpkin with half of the oil and a pinch of salt and roast on a tray until soft and browned at the edges.
  2. 2Meanwhile soften the onion and garlic in the rest of the oil over medium heat, without letting them color.
  3. 3Add the roasted pumpkin and the stock, bring to a boil and let it simmer gently.
  4. 4Blend until smooth, stir in the coconut milk and season with salt and pepper.