Creamy Chili Pumpkin Soup

Creamy Chili Pumpkin Soup

This roasted pumpkin soup is perfect for fall! With a hint of chili, lime and coconut, it’s flavorful and unique. It is also loaded with Vitamin A,E & fiber!

Try it for the perfect fall meal!

Ingredients!

2 cups carrots quartered

1 medium onion diced

3 cloves of garlic

1 medium pumpkin (about 3 pounds)

2 teaspoons chili powder

1/2 teaspoon cinnamon

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

Preheat the oven to 400ºF. Half and clean the pumpkin and add it face up to a baking sheet. Add the carrots and onion to the pan as well. Drizzle with olive oil and season with salt and pepper.

Bake for 45 - 50 minutes until the pumpkin is tender. When there is 10 minutes left in the baking, place the garlic on the pan and continue cooking.

After everything has roasted and cooled slightly, transfer the veggies and garlic to a blender. Scoop the flesh out of the pumpkin and add that to the blender as well. Toss in spices, broth and lime, and blend on high until smooth and creamy.

Once smooth, add the coconut milk and blend again until creamy. Taste and adjust seasoning as needed.