Velvety Roasted Pumpkin Comfort Soup
Smooth, creamy roasted pumpkin soup with warm spices. Perfect for a cozy fall or winter meal.
Equipment
- Baking sheet, Large pot, Blender or immersion blender, Knife, Cutting board
Ingredients
- 1 medium pumpkin about 1.5 kg, peeled, seeded, and cubed
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 liter vegetable broth
- 200 ml heavy cream or plant-based milk for vegan
- Salt and pepper to taste
- Pumpkin seeds roasted (for garnish)
Instructions
- Preheat oven to 200°C (400°F).
- Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
- Roast for 30-40 minutes, or until tender.
- In a large pot, sauté chopped onion and minced garlic over medium heat until softened.
- Add roasted pumpkin, cinnamon, nutmeg, and cloves to the pot.
- Pour in vegetable broth and bring to a simmer.
- Simmer for 10 minutes.
- Use a blender or immersion blender to blend the soup until smooth.
- Stir in heavy cream (or plant-based milk).
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with roasted pumpkin seeds.
Notes & Wine Advice
Serving Tip:
Serve warm with crusty bread or a dollop of sour cream.Wine Advice:
A dry Riesling or a light Pinot Grigio.Nutrition values
Calories: 250 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 12 g | Sugar: 10 g