Creamy Pumpkin Soup with Roasted Seeds

Ingredients

• 1 medium organic pumpkin
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 400 ml coconut milk
• 1 liter vegetable broth
•  Salt and pepper
•  Handful of pumpkin seeds

Instructions

1. 1 Preheat the oven to 180 degrees Celsius and cut the pumpkin in half, remove the seeds and cut into cubes. No stress, the skin can stay on!
2. 2 Place the pumpkin cubes on a baking sheet, drizzle with oil, salt, and pepper, and roast them in the oven for 30 minutes until soft.
3. 3 Meanwhile, heat the olive oil in a large pan and sauté the onion and garlic until soft.
4. 4 Add turmeric and cumin and sauté for another minute.
5. 5 Add the roasted pumpkin, coconut milk, and vegetable broth. Bring to a boil and let simmer for 20 minutes.
6. 6 Puree the soup with an immersion blender until smooth.
7. 7 Roast the pumpkin seeds in a dry skillet until they start to pop. This adds extra flavor and a crunchy bite.
8. 8 Serve the soup in bowls and sprinkle the roasted seeds on top. Enjoy!