Roasted Pumpkin Soup
This comforting pumpkin soup is made by roasting whole pumpkin halves until caramelized and tender, then blending the flesh into a smooth, velvety base. The soup is enriched with sautéed onions, garlic, and a splash of cream, resulting in a warm, inviting dish with a naturally sweet and savory flavor profile. Its final texture is creamy and luscious, perfect for chilly fall days.
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Calories: 250kcal
Servings: 4
Equipment
- Sharp Knife
- Blender or Immersion Blender
Ingredients
- 1 small sugar pumpkin or butternut squash halved, seeds removed
- 2 tablespoons olive oil for roasting and sautéing
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 0.5 cup heavy cream or coconut milk for richness
- 1/4 teaspoon nutmeg ground, optional
- to taste salt and pepper
- 2 tablespoons toasted seeds for garnish
Instructions
- Preheat your oven to 200°C (390°F). Place a baking sheet in the oven to heat up as well.
- Cut the pumpkin in half with a sharp knife, scoop out the seeds, and peel if necessary. Place the halves cut-side up on the hot baking sheet.
- Drizzle the pumpkin halves with olive oil and sprinkle with a pinch of salt. Roast for about 45-50 minutes until the flesh is soft and caramelized around the edges, filling your kitchen with a sweet, roasted aroma.
- Once roasted and still warm, scoop the pumpkin flesh into a blender. Be careful as it will be hot and tender.
- Meanwhile, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent and fragrant, about 5 minutes.
- Add the minced garlic to the onions and cook for another minute until fragrant, ensuring it doesn’t brown or burn.
- Pour in the vegetable broth, then add the pumpkin puree to the pot. Stir well to combine everything smoothly.
- Sprinkle in the ground nutmeg, then bring the mixture to a gentle simmer. Let it cook for about 15 minutes, stirring occasionally as the flavors meld and the soup thickens slightly.
- Turn off the heat, then add the heavy cream or coconut milk, stirring until fully incorporated. Taste and season with salt and pepper as needed.
- Use an immersion blender directly in the pot or transfer the soup to a blender in batches. Puree until silky smooth, feeling the soup become thick and velvety.
- Pour the hot, creamy soup into bowls. Garnish with toasted seeds for crunch and a burst of nuttiness.
Notes
For an extra depth of flavor, add a pinch of smoked paprika or a drizzle of good olive oil before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg