Easy Roasted Pumpkin Soup Recipe

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As the crisp autumn air settles in, there’s nothing quite like a warm, comforting bowl of pumpkin soup to bring a little cosiness into your day. This Easy Roasted Pumpkin Soup Recipe is not only simple to prepare but also bursting with flavour and nutrition. Perfect for a chilly evening or as a starter for a festive gathering, this soup will surely impress your family and friends. And a great way to use up all those leftover pumpkin fillings from halloween!

Ingredients

To make this scrumptious roasted pumpkin soup, you will need the following ingredients:

  • 1 medium-sized pumpkin (about 2-3 pounds)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk (optional for creaminess)
  • Fresh herbs (like parsley or cilantro), pumpkin seeds for garnish

Instructions

Step 1: Prepare the Pumpkin

  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut the pumpkin in half and scoop out the seeds and stringy flesh. (You can wash, dry and season the the seeds and roast alongside the pumpkin)
  3. Brush the cut sides with olive oil and place them, cut side down, on a baking sheet lined with parchment paper.
  4. Roast the pumpkin in the preheated oven for about 30-40 minutes, or until the flesh is tender. You can test this by poking it with a fork.

Step 2: Sauté the Aromatics

  1. While the pumpkin is roasting, heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until translucent, about 5-7 minutes.
  3. Add the minced garlic and cook for an additional minute until fragrant.

Step 3: Blend the Soup

  1. Once the pumpkin is done roasting, allow it to cool for a few minutes before scooping the flesh out of the skin.
  2. Add the roasted pumpkin flesh to the pot with the sautéed onion and garlic.
  3. Pour in the vegetable broth and stir in the ground cumin, nutmeg, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavours to meld.

Step 4: Puree the Soup

  1. Using an immersion blender, puree the soup until it’s smooth and creamy. Alternatively, you can carefully transfer the soup to a traditional blender in batches.
  2. If you prefer a creamier texture, stir in the coconut milk at this stage and heat the soup gently until warmed through.

Step 5: Serve and Garnish

  1. Taste the soup and adjust seasoning if necessary.
  2. Ladle the soup into bowls and garnish with fresh herbs for a burst of flavour and colour.

Tips for Variations

  • Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños while sautéing the onions for a bit of heat.
  • Roasted Garlic: For a deeper flavour, roast a whole bulb of garlic alongside the pumpkin and squeeze the softened cloves into the soup.
  • Other Vegetables: Feel free to add carrots or sweet potatoes for a sweeter taste and more nutrition!

Conclusion

This Easy Roasted Pumpkin Soup is not only a delicious autumn classic, but it’s also quick to make, healthy, and sure to warm your soul. Enjoy it with a slice of crusty bread or a sprinkle of toasted pumpkin seeds for extra texture. Whether you’re hosting a dinner party or simply craving a cosy night in, this soup is the perfect addition to your dining table. Happy cooking!

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