Ingredients
– 1 small pumpkin (about 1 kg)
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1 teaspoon pepper
– 2 teaspoons smoked paprika
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 can (400 ml) coconut milk
– 1 cup vegetable broth
– Fresh herbs for garnish (like parsley or coriander)
Method
1. Preheat the oven to 200 degrees Celsius.
2. Cut the pumpkin in half and remove the seeds. Place the halves on a baking tray, drizzle with olive oil, then sprinkle with salt and pepper.
3. Roast pumpkin in the oven for about 30-40 minutes until tender.
4. Heat a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened. Stir in smoked paprika.
5. Scoop the roasted pumpkin into the pot. Add coconut milk and vegetable broth. Simmer for 10 minutes, then blend until smooth. Serve garnished with fresh herbs.
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