Autumn-Spiced Roasted Pumpkin Soup
A comforting and flavorful soup perfect for fall, featuring roasted pumpkin and a warm blend of autumn spices.
Equipment
- Baking sheet
- Large pot
- Immersion blender (or regular blender)
Ingredients
Main Ingredients
- 3 pounds pumpkin peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic cloves minced
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté chopped onion in olive oil over medium heat for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add roasted pumpkin and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes.
- Carefully blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches.
- Stir in heavy cream and adjust seasoning with salt and pepper to taste. Serve hot, garnished with a sprinkle of autumn spices if desired.
Notes
For an extra touch of flavor, roast the pumpkin with a sprinkle of cinnamon and nutmeg. This soup can be made ahead and reheated. Adjust the consistency by adding more broth if desired.