Creamy Roasted Pumpkin Soup
Ingredients
- • 1.5 kg pumpkin (peeled and cubed)
- • 45 ml olive oil
- • 1 item onion (diced)
- • 3 cloves garlic
- • 1 L vegetable broth
- • 120 ml heavy cream
- • 2 g ground nutmeg
- • 2 g ground cinnamon
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 30 g pumpkin seeds (for garnish)
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and lightly caramelized.
- 2
While the pumpkin roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
- 3
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- 4
Add the roasted pumpkin to the pot along with the vegetable broth, nutmeg, and cinnamon. Bring to a simmer and cook for 10 minutes to let the flavors meld.
- 5
Remove from heat and use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches.
- 6
Return the soup to low heat, stir in the heavy cream, and season with salt and pepper to taste. Heat through for 2-3 minutes.
- 7
Serve hot, garnished with toasted pumpkin seeds and an optional drizzle of cream.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This velvety soup transforms simple roasted pumpkin into pure autumn comfort. I love serving it with a swirl of cream and toasted pumpkin seeds for crunch – it's surprisingly easy yet impressive enough for any dinner party."
