Pumpkin Soup

1.Preheat the oven to 400°F (200°C).

Roasting the Pumpkin Cut the pumpkin in half and remove the seeds and pulp. Place the pumpkin halves on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the oven for about 45 minutes or until the pumpkin is soft and easily pierced with a fork.

Preparing the Onion and Garlic While the pumpkin is roasting, chop the onion and mince the garlic.

Sautéing the Onion and Garlic Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.

Adding the Pumpkin Once the pumpkin is roasted, remove it from the oven and let it cool slightly. Scoop out the flesh of the pumpkin and add it to the pot with the sautéed onion and garlic.

Simmering the Soup Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to blend together.

Blending the Soup Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.

Adding Coconut Milk and Seasoning Stir in the coconut milk and season with salt and pepper to taste. Cook for another 5 minutes to heat the soup through.

Serving the Soup Serve the pumpkin soup hot, garnished with fresh parsley.