Description
A warm and comforting pumpkin soup, rich in flavor and nutrients, perfect for autumn.
Ingredients
Scale
- 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