Description
A cozy and delicious Roasted Pumpkin Soup that is packed with nutrients, perfect for cooler weather.
Ingredients
- 1 medium pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup cream (optional)
- Pumpkin seeds for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin cubes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 25-30 minutes until tender.
- In a large pot, heat some olive oil over medium heat, then add the onion and garlic. Sauté until softened.
- Add the roasted pumpkin to the pot along with vegetable broth, cinnamon, and nutmeg, and bring to a simmer.
- Puree the soup using an immersion blender or regular blender until smooth.
- Stir in cream if using, adjust seasoning, and serve warm, garnished with pumpkin seeds.
Notes
For extra flavor, add a pinch of cayenne pepper or fresh herbs like thyme or sage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American