Description
Enjoy a velvety smooth roasted pumpkin soup. This recipe delivers a comforting and flavorful experience.
Ingredients
Scale
- 2 lbs pumpkin, peeled, deseeded, and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional: Pumpkin seeds, croutons for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- In a large pot, sauté onion and garlic until softened.
- Add roasted pumpkin and vegetable broth to the pot. Bring to a simmer.
- Use an immersion blender to blend until smooth.
- Stir in heavy cream. Season with salt and pepper.
- Serve hot, garnished with pumpkin seeds or croutons, if desired.
Notes
- For a vegan option, substitute heavy cream with coconut milk.
- Adjust the amount of vegetable broth for desired consistency.
- Roast pumpkin seeds separately for a crunchy topping.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg