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Savory Roasted Pumpkin Soup is a delightful and comforting dish that perfectly captures the essence of fall. This creamy, flavorful soup is made with roasted pumpkin, aromatic spices, and a touch of cream, making it a perfect starter or main course for any autumn meal. Packed with nutrients, this recipe is not only delicious but also healthy, ensuring you can enjoy the rich flavors without any guilt. Whether you’re hosting a dinner party or simply craving a warm bowl of soup, this Savory Roasted Pumpkin Soup is sure to impress.
Ingredients
- 1 medium pumpkin (about 3-4 pounds)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Pumpkin
Preheat your oven to 400°F (200°C). Cut the pumpkin in half and remove the seeds and stringy insides. Place the pumpkin halves on a baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast in the oven for about 40-50 minutes, or until the pumpkin is tender and easily pierced with a fork.
Step 2: Sauté the Aromatics
While the pumpkin is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until the onion is translucent. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Combine Ingredients
Once the pumpkin is roasted, scoop the flesh out of the skin and add it to the pot with the onions and garlic. Pour in the vegetable broth and stir in the ground cumin, cinnamon, and nutmeg. Bring the mixture to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.
Step 4: Blend the Soup
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Once blended, return the soup to the pot. If desired, stir in the heavy cream for a richer flavor and creamier texture.
Step 5: Season and Serve
Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley and an extra drizzle of cream if desired.
FAQs
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin puree in place of fresh pumpkin. Use about 2 cups of canned pumpkin, and skip the roasting step.
How can I make this soup vegan?
To make Savory Roasted Pumpkin Soup vegan, simply omit the heavy cream or replace it with coconut milk or a plant-based cream alternative.
What can I serve with pumpkin soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even a grilled cheese sandwich for a comforting meal.
How long does this soup last in the fridge?
Savory Roasted Pumpkin Soup can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave before serving.
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