Creamy Roasted Pumpkin Soup
Creamy Roasted Pumpkin Soup is the ultimate autumn comfort dish that combines the natural sweetness of pumpkin with warm spices for a cozy experience. This velvety soup, made with simple ingredients, is perfect for chilly evenings or gatherings. Each spoonful warms your soul, making it a delightful addition to any fall menu. Easy to prepare and full of flavor, this recipe will impress friends and family alike.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Appetizer/Main
- Method: Baking/Sautéing
- Cuisine: American
Ingredients
Scale
- 1 medium sugar pumpkin (about 3 lbs)
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp olive oil
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut pumpkin in half, scoop out seeds, and place cut-side down on a baking sheet. Roast for about 40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic for about 5 minutes until soft and fragrant.
- Once pumpkin is roasted and cool enough to handle, scoop out flesh into the pot with sautéed veggies. Add vegetable broth and coconut milk.
- Stir in cinnamon, nutmeg, salt, and pepper. Mix until well combined.
- Blend the mixture until smooth using an immersion blender or regular blender (cool slightly before transferring).
- Serve hot garnished with toasted pumpkin seeds or a swirl of coconut milk.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 225
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating fresh herbs like thyme or rosemary. Substitute pumpkin with butternut squash for a different twist. Top with crispy bacon or croutons for extra crunch.