Low Sodium Roasted Garlic Pumpkin Soup

Total time1 hr 20 min

Prep time15 min

Cook time55 min

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Ingredients

4 servings

For the roasted garlic

1 head garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
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1 tsp olive oil

For the soup

2 lbs sugar pumpkin or kabocha squash, halved and seeded
1 tbsp olive oil
1 medium yellow onion, roughly chopped
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
¼ tsp ceylon cinnamon
3 cups bone broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley or chives, finely chopped (optional)
1–2 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on one end of a large baking sheet.
2
Place the pumpkin halves cut-side down on the same baking sheet. Roast for 40–45 minutes, until the pumpkin flesh is completely tender when pierced with a knife and the cut edges are lightly caramelized, and the garlic cloves are golden and very soft when pressed. Remove from the oven and let cool for 10 minutes.

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