Seed Oil Free Roasted Garlic Pumpkin Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted garlic
- 1 head garlic
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!