Roasted Pumpkin Soup

It’s the perfect season for a warm bowl of creamy roasted pumpkin soup. This soup is super easy to make and it tastes amazing!


Roasted Pumpkin Soup

Roasted Pumpkin Soup


  • 1 litre Vegetable stock (or more)
  • 1 Teaspoon Chili flakes
  • 1 Tablespoon Curry powder
  • 3-4 Cloves Fresh garlic
  • 2 - 3 Tablespoons Coconut oil
  • 1/4 Cup Cashews
  • 2 Medium Sized Onions
  • 1 Small/Medium sized Pumpkin


  1. Preheat the oven to 200°C (392°F)
  2. Peel and cut the pumpkin into cubes and slice the onions. Put the pumpkin, onions, garlic, chilli flakes and cashews in a oven dish. Drizzle the coconut oil over the veggies and mix it.
  3. Bake the vegetables in a preheated oven of 200°C (392°F) for 45 to 60 minutes.
  4. When the pumpkin is fully cooked, put it in a blender along with the curry powder and vegetable stock.
  5. Taste the soup and add salt if needed.

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