ForkwiseRoasted Pumpkin and Ginger Soup
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 1 kg pumpkin or butternut, peeled and cubed
- 1 onion, quartered
- 3 tbsp olive oil
- 1 thumb fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp salt
- 4 cups water
- ½ cup coconut milk
- Toasted pumpkin seeds, to serve
Method
- Heat the oven to 200 °C. Roast the pumpkin and onion with the oil and salt for 35 minutes.
- Put them in a pot with the ginger, cumin and water and simmer for 10 minutes.
- Blend until smooth and stir in the coconut milk.
- Serve with toasted pumpkin seeds.
Gluten-free check: Use plain coconut milk with no thickeners other than guar gum. We use water and vegetables for flavour. If you add a stock cube or stock powder, use one that is certified gluten-free – most standard cubes contain wheat.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
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