Ingredients
Original recipe: 4 large bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 900 gPumpkin peeled seeded and cubed
- 200 gOnion chopped
- 3 cloveGarlic chopped
- 45 mlOlive oil
- 800 mlGluten-free vegetable stock made without milk or soy
- 200 mlCoconut milk
- ¼ tspGround nutmeg
- 15 mlLemon juice
- ¾ tspSalt
- ½ tspBlack pepper
Make it
- Heat the oven to 425°F/220°C. Toss pumpkin with 30 ml oil and half the salt on a large tray. Roast for 30–35 minutes, turning once, until tender and browned at the edges.
- During the final 10 minutes of roasting, heat the remaining oil in a saucepan and soften onion over medium heat for 7 minutes. Add garlic and nutmeg for 30 seconds.
- Add roasted pumpkin, stock, coconut milk, remaining salt and pepper. Simmer for 8–10 minutes.
- Remove from the heat and blend until smooth. Stir in lemon juice and divide between bowls.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.