Description
Creamy pumpkin soup is the ultimate autumn comfort food, combining the rich flavors of roasted pumpkin with warm spices and a touch of cream. This velvety dish not only warms your soul but also delights your taste buds with its perfect balance of sweetness and savory goodness. Ideal for weeknight dinners or festive gatherings, this easy recipe will become a staple in your fall menu.
Ingredients
Scale
- 2 cups fresh pumpkin (roasted)
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the fresh pumpkin, scoop out seeds, drizzle olive oil on cut sides, and roast face down for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté diced onions until translucent, then add minced garlic and cook for an additional minute.
- Scoop out roasted pumpkin flesh and add it to the pot with onions and garlic.
- Pour in broth until ingredients are just covered. Add spices, salt, and pepper; bring to a gentle simmer.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Stir in coconut milk or heavy cream and simmer for an additional five minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg