Roasted Pumpkin Soup
This roasted pumpkin soup is made by baking fresh pumpkin until tender and caramelized, then blending it with warming spices and cream to achieve a smooth, velvety texture. The final dish has a rich, earthy flavor with a slightly thick and silky consistency, showcasing vibrant orange color and a comforting aroma.
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Calories: 180kcal
Servings: 4
Equipment
- Blender or Immersion Blender
Ingredients
- 1 small pumpkin (about 2 pounds) peeled, seeded, and cut into chunks
- 2 tablespoons olive oil for roasting
- 3 cloves garlic whole, unpeeled
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 4 cups vegetable or chicken broth for blending and thinning
- 1/2 cup heavy cream for richness
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 400°F (200°C). Spread the pumpkin chunks and whole garlic cloves on a baking sheet, and drizzle with olive oil. Roast until the pumpkin is tender and caramelized around the edges, about 40 minutes, and the garlic is fragrant and soft.
- Remove the pumpkin and garlic from the oven. Let the garlic cool slightly, then peel the skins off.
- Transfer the roasted pumpkin flesh to a large pot. Add the peeled garlic, ground cinnamon, nutmeg, and a pinch of salt and pepper.
- Pour in the broth and bring the mixture to a gentle simmer over medium heat. Cook for about 10 minutes to let the flavors meld.
- Use an immersion blender or transfer the mixture to a blender to puree until smooth and creamy. Be careful mixing hot liquids—blend in batches if necessary.
- Return the soup to the pot and stir in the heavy cream. Warm the soup over low heat, tasting and adjusting seasoning with more salt and pepper as desired.
- Once heated through and silky in texture, ladle the soup into bowls and serve hot. Enjoy the comforting aroma and rich, earthy flavor.
Notes
For an extra flavor boost, top with a drizzle of olive oil, a dash of smoked paprika, or fresh herbs like sage or parsley.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg