Description
There’s something magical about a bowl of roasted pumpkin soup on a crisp autumn day—creamy, comforting, and wrapped in the rich aroma of caramelized pumpkin. This cozy classic is perfect for festive gatherings or simple weeknight dinners.
Ingredients
Scale
- 1 medium pumpkin or squash, peeled and cubed
- 2 carrots, chopped
- 1 onion, roughly chopped
- 2 garlic cloves
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 cup cream or coconut milk
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin, carrots, onion, and garlic with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 30 minutes until tender and golden.
- Transfer the roasted veggies to a blender or soup pot.
- Add the vegetable broth and blend until smooth.
- Return the soup to the pot and stir in cream or coconut milk, nutmeg, and cinnamon.
- Simmer for 10 minutes, adjusting salt and pepper to taste.
Notes
Roasting the pumpkin is key to its rich flavor. Use an immersion blender to blend directly in the pot for fewer dishes. Thin the soup with extra broth if needed, and garnish with toasted pumpkin seeds, a drizzle of cream, or a spoonful of pesto for an elevated touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg