Creamy Roasted Pumpkin Soup
Creamy Roasted Pumpkin Soup is a delightful autumn classic that warms the soul and tantalizes the taste buds. This velvety soup combines roasted pumpkin with fragrant spices, creating a comforting dish perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 4 servings 1x
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin, peeled and cubed
- 1 medium yellow onion, chopped (about 1 cup)
- 3 garlic cloves, whole
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (or heavy cream)
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place pumpkin cubes and garlic on the baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until soft.
- Add roasted pumpkin and garlic to the pot along with vegetable broth. Simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender in batches.
- Stir in coconut milk and spices; simmer for an additional 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor, roast pumpkin seeds alongside the soup for garnishing. - Swap pumpkin for butternut squash for a different twist. - Adjust spices according to personal preference.