Introduction
Warm up with this creamy Roasted Pumpkin Soup! It’s a wholesome, comforting dish bursting with the natural sweetness of pumpkin and a touch of spice.
Ingredients
- 1 medium pumpkin (about 4 cups, cubed)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup coconut milk or cream
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Optional garnish: pumpkin seeds, parsley, or a swirl of cream
Preparation Steps
- Prepare the pumpkin: Preheat your oven to 400°F (200°C). Cut the pumpkin into cubes, remove the seeds, and place on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes until tender.
- Sauté the aromatics: Heat 1 tbsp olive oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
- Blend the soup: Add the roasted pumpkin, vegetable broth, nutmeg, salt, and pepper to the pot. Simmer for 10 minutes, then blend the soup until smooth using an immersion blender or a regular blender in batches.
- Finish with cream: Stir in the coconut milk or cream and heat gently without boiling. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds, parsley, or a swirl of cream for extra flavor and presentation.
Time Required
- Preparation: 10 minutes
- Cooking: 40 minutes
- Total: 50 minutes
Tools Needed
- Baking sheet
- Large pot
- Immersion blender or regular blender
- Cutting board and knife
- Wooden spoon
Extract of Ingredients
- Pumpkin
- Coconut milk
- Vegetable broth
Tags Topics
#RoastedPumpkinSoup #PumpkinRecipes #ComfortFood #HealthySoups #FallRecipes #CreamySoup #EasyDinner #VeganSoup #SeasonalIngredients
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