Roasted Pumpkin Soup
A warm, creamy bowl of Roasted Pumpkin Soup perfect for cozy nights, loaded with vitamins and antioxidants.
Ingredients
Main Ingredients
- 1 medium medium pumpkin (about 2-3 pounds), peeled and diced
- 1 medium medium onion, chopped
- 2 cloves cloves of garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- to taste Salt and pepper
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Olive oil for roasting Drizzle to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Prepare the pumpkin by peeling and dicing it into bite-sized cubes.
- Toss the pumpkin with olive oil, salt, and pepper in a large bowl. Spread the pumpkin cubes on a baking sheet and roast for 25-30 minutes or until tender and starting to caramelize.
Cooking
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the roasted pumpkin to the pot along with the vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 10 minutes.
- Blend the soup using an immersion blender or by carefully transferring it to a traditional blender in batches until smooth.
- Stir in the cream (or coconut milk) and heat through before serving. Adjust seasoning if necessary.
Notes
For a unique twist, try adding a touch of ginger or cayenne for a hint of spice. Experiment with various toppings like croutons or a drizzle of balsamic glaze.