Description
Enjoy a comforting bowl of roasted pumpkin soup. This recipe brings together the sweetness of roasted pumpkin with warm spices for a flavorful fall dish.
Ingredients
Scale
- 2 lb pumpkin, halved and seeded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Optional: Cream or coconut milk for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Rub pumpkin halves with olive oil, salt, and pepper. Place cut-side up on a baking sheet.
- Roast for 45-60 minutes, or until pumpkin is tender.
- Let cool slightly, then scoop out the flesh.
- In a large pot, sauté onion and garlic until softened.
- Add pumpkin flesh, vegetable broth, ginger, and nutmeg. Bring to a simmer.
- Simmer for 15 minutes to allow flavors to meld.
- Use an immersion blender or regular blender to puree until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with cream or coconut milk if desired.
Notes
- For a creamier soup, add a splash of cream or coconut milk while blending.
- Adjust spices to your preference.
- Soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg