Description
A warm and comforting pumpkin soup, perfect for fall, that’s simple to make and packed with nutrients.
Ingredients
- 1 medium pumpkin, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup cream or coconut milk (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin chunks, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes or until tender.
- In a pot, combine the roasted pumpkin mixture and vegetable broth. Add cumin, nutmeg, and adjust salt/pepper to taste.
- Blend the mixture until smooth using an immersion blender or a regular blender.
- Stir in cream or coconut milk if desired.
- Heat through and serve garnished with fresh parsley.
Notes
For a thicker soup, reduce the broth or add more pumpkin. You can adjust the spices to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American