RECIPE: Creamy roasted pumpkin soup with coconut milk 🎃

Hi everyone!

I am very busy because I am preparing to travel from Poland to Melbourne in Australia. Over 30-hour air travel will start in next week! So, I'm cooking simple, fast and healthy dishes these days, such as creamy pumpkin soup with coconut milk.  

Ingredients:

• 500 g of pumpkin (without flesh)
• 1 onion
• 2 small cloves of garlic or 1 big one
• olive oil
• Himalayan salt
• pepper
• powdered sweet paprika
• chili
• pumpkin seeds
• 200 ml of coconut milk

Preparation: 

Preheat the oven to the temperature of 200oC and put slices of pumpkin on a baking tin greased with olive oil. Grease every slice of pumpkin as well and sprinkle with sweet paprika and chili. Roast the pumpkin until soft (for around 30 minutes). 

Fry chopped onion and garlic in a pan on olive oil, then add diced roasted pumpkin. Next blend it adding coconut milk until creamy. Season the soup to taste. Roast pumpkin seeds for a while in a dry pan. 

Sprinkle the soup with pumpkin seeds and sweet paprika.

Bless you!

Moni 😍