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Updated: Aug 27, 2021


  • 2 pounds of pumpkin, cubed

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 2 cups of vegetable stock

  • 2 tbsp of coconut milk

  • 1 tbsp of olive oil

  • 1/8 tsp of sea salt

  • 1/8 tsp of black pepper

  • Extra coconut milk for serving


  • Preheat the oven to 375F

  • On a large baking sheet toss in the pumpkin, onion, garlic, oil, salt, and pepper.

  • Mix all together and then spread evenly on the sheet.

  • Roast for 45 minutes.

  • Now, place all the vegetables on a blender, then add the stock and the milk.

  • Blend until very smooth.

  • Now, you can pour the soup into a serving plate.

  • Decorate the top by drizzling the coconut milk on the top.

  • Enjoy! Buen Provecho!

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