Description

Warm up this fall with a bowl of Roasted Pumpkin Soup, a creamy and flavorful dish made from roasted pumpkin, garlic, and aromatic spices. Topped with fresh herbs and crunchy pumpkin seeds, this comforting soup is the perfect seasonal treat to enjoy on chilly days.

Ingredients

2 pounds pumpkin, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon nutmeg

Salt and pepper to taste

½ cup coconut cream (or heavy cream)

Fresh cilantro or parsley for garnish

Toasted pumpkin seeds for topping

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Vegetables: Toss the diced pumpkin, chopped onion, and minced garlic with olive oil. Spread the mixture evenly on the prepared baking sheet.
Roast the Vegetables: Roast for 25-30 minutes, until the pumpkin is tender and lightly caramelized.
Simmer the Soup: Transfer the roasted vegetables to a large pot. Add vegetable broth, cumin, ginger, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Puree the Soup: Using an immersion blender (or regular blender in batches), puree the soup until smooth.
Add the Cream: Stir in the coconut cream (or heavy cream) and warm through. Adjust seasoning if necessary.
Serve and Garnish: Serve the soup hot, garnished with fresh cilantro or parsley and toasted pumpkin seeds.

Notes

Spicy Pumpkin Soup: Add cayenne pepper or red pepper flakes for a spicy kick.

Vegan Version: Use coconut cream and vegetable broth to keep it plant-based.

Roasted Garlic: For a sweeter flavor, roast the garlic along with the pumpkin and onion.

Prep Time: 15 minutes
Cook Time: 30 minutes (25-30 minutes roasting + 10 minutes simmering)
Category: Soup, Comfort Food
Method: Roasting, Simmering, Blending
Cuisine: American