Creamy Broccoli Soup with Roasted Pumpkin (Vegan, Gluten-free, Nut-free)
This vegan broccoli soup is one of those recipes that can be easily and quickly made. And you can view it as a base for other vegetables.
Equipment
- stick-blender
Ingredients
- 400 g pumpkin
- 1 small onion finely diced
- 1 to 2 garlic cloves minced
- 1 1/2 tablespoon rice flour
- 400 ml coconut cream
- 1/2 cup water
- 300 g broccoli or more if you like
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon chili powder or more if you like
- salt to taste
Instructions
- Preheat oven to 190° (top-/bottom heat). Chop pumpkin into little cubes.
- Place pumpkin cubes on lined baking tray. Sprinkle with a few pinches of salt. Bake until soft and slightly browning (approx. 30 minutes).
- In the meantime, saute the onion in a medium sized pot, either using cooking oil or a small amount of water.
- When the onion has softened and turns slightly golden, add minced garlic and let cook for another minute.
- Sprinkle with rice flour and quickly stir to combine. Pour in the coconut cream and 1/2 cup water. Add ground nutmeg, salt and chili. Bring to the boil.
- Once it simmers, add the broccoli and let cook on low heat until it softens a little (I prefer not to overcook it). Blend it with a stick blender. Serve with the roasted pumpkin.
Notes
Enjoy! :)