Delicious Pumpkin Cream Soup Recipe

Start by cutting the pumpkin in half and removing the seeds. This step is essential to ensure a smooth texture in your soup.

Then, divide the cauliflower into florets, which will add a nice body to the soup.

Place the pumpkin halves and cauliflower florets on a baking tray lined with parchment paper. Roasting enhances the flavors.

Preheat your oven to 150°C (300°F) and roast the vegetables for 1 hour until they are tender.

While the vegetables are roasting, finely chop the onion. In a pan, melt some butter and sauté the onion until it becomes translucent and fragrant.

This step will add a lovely depth of flavor to your soup.

Once the vegetables are roasted, scoop out the flesh of the pumpkin and place it in a large pot. Add the roasted cauliflower and the sautéed onion.

Stir in the coconut cream and season with black pepper and salt to taste.

Using an immersion blender or a regular blender, process the mixture until you achieve a smooth, creamy consistency. Adjust the thickness of the cream soup by adding more liquid if necessary, such as broth or water.

Let the cream soup simmer on low heat until it is thoroughly warmed. This will help the flavors meld together beautifully.

Serve the soup in bowls topped with crumbled feta cheese and crispy bacon pieces. Drizzle with olive oil for added richness.