Roasted Pumpkin & Rosemary Velvety Soup
A warm, comforting soup with roasted pumpkin and aromatic rosemary.
Equipment
- Baking sheet, Blender or immersion blender, Large pot, Measuring spoons, Measuring cups, Oven
Ingredients
- 1 kg Pumpkin cubed
- 1 Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable broth
- 2 tbsp Olive oil
- 1 tsp Rosemary fresh or dried
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 200°C (400°F).
- Toss pumpkin, onion, and garlic with olive oil, salt, pepper, and rosemary on a baking sheet.
- Roast for 40-45 minutes, or until pumpkin is tender.
- Transfer roasted vegetables to a large pot.
- Add vegetable broth.
- Use a blender or immersion blender to puree until smooth.
- Heat the soup over medium heat until warm.
- Adjust seasoning if needed.
- Serve hot.
Notes & Wine Advice
Serving Tip:
Garnish with a drizzle of olive oil and a sprig of fresh rosemary.Wine Advice:
A dry Pinot Grigio or a light-bodied Chardonnay.Nutrition values
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 7 g | Sugar: 10 g