Description
A comforting bowl of roasted pumpkin soup, perfect for autumn gatherings. This rich and creamy soup is filled with warmth, nostalgia, and seasonal flavors.
Ingredients
Scale
- 1 medium pumpkin
- 1 large onion
- 2 cloves garlic
- 4 cups vegetable or chicken broth
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons heavy cream or coconut milk
- Fresh thyme or sage for garnish
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the pumpkin and remove the seeds. Roast the pumpkin halves on a baking sheet, cut side up, drizzled with olive oil and sprinkled with salt for about 45 minutes, or until fork-tender.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until translucent. Stir in minced garlic and cook until fragrant.
- Scoop out the roasted pumpkin flesh and add it to the pot. Pour in the broth, and bring to a simmer. Puree the mixture until smooth using an immersion blender or regular blender. Add cream and seasonings to taste.
- Ladle the soup into bowls and garnish with fresh herbs or a dollop of cream.
Notes
For a smokier flavor, try roasting the pumpkin alongside some carrots. Adjust seasoning as you blend to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, soup, autumn, vegetarian, comfort food, fall recipes