why make this recipe
Roasted Pumpkin Soup is a warm and comforting dish perfect for any season. This recipe is not only simple to make but also packed with flavor and nutrients. The combination of pumpkin, garlic, and spices creates a deliciously rich taste that can brighten up any meal. Plus, enjoying a bowl of this soup is an excellent way to take advantage of seasonal pumpkins, making it a thoughtful choice for autumn.
how to make Roasted Pumpkin Soup
Ingredients :
- 1 medium pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil
- Optional: cream or coconut milk for serving
Directions :
- Preheat the oven to 400°F (200°C).
- Toss the cubed pumpkin with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft.
- Add the roasted pumpkin, vegetable broth, cumin, and cinnamon to the pot. Simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Adjust seasonings and serve hot, with a swirl of cream or coconut milk if desired.
how to serve Roasted Pumpkin Soup
Serve the Roasted Pumpkin Soup warm in bowls. You can top it with a dollop of cream or a splash of coconut milk for added richness. This soup pairs well with crusty bread or a light salad for a complete meal.
how to store Roasted Pumpkin Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Pour the soup into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months.
tips to make Roasted Pumpkin Soup
- For a richer flavor, roast the pumpkin longer until it caramelizes slightly.
- If you prefer a thinner soup, add more vegetable broth when blending.
- Feel free to mix in other spices like nutmeg or ginger for additional warmth.
variation
You can easily make this soup vegan by ensuring the broth is plant-based, and using coconut milk instead of cream. Additionally, adding ingredients like cooked lentils or different vegetables can give the soup a unique twist.
FAQs
Can I use canned pumpkin for this recipe?
Yes, you can use canned pumpkin puree. Just skip the roasting step and combine it with the broth and spices in the pot.
Can I add other vegetables to the soup?
Definitely! Carrots, sweet potatoes, or even apples can enhance the flavor and texture of your soup.
How do I make this soup spicier?
Add a pinch of cayenne pepper or some red pepper flakes when sauteing the onion and garlic for an extra kick!
Roasted Pumpkin Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and comforting pumpkin soup, rich in flavor and nutrients, perfect for autumn.
Ingredients
- 1 medium pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil
- Optional: cream or coconut milk for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed pumpkin with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft.
- Add the roasted pumpkin, vegetable broth, cumin, and cinnamon to the pot. Simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Adjust seasonings and serve hot, with a swirl of cream or coconut milk if desired.
Notes
For a richer flavor, roast the pumpkin longer until it caramelizes slightly. Uses plant-based broth and coconut milk for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
