Description
A warm and comforting roasted pumpkin soup recipe.
Ingredients
Scale
- 1 medium pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the pumpkin cubes with olive oil, salt, and pepper.
- Spread the pumpkin on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Add the roasted pumpkin and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in coconut milk, nutmeg, and cinnamon.
- Heat through, then serve warm.
Notes
- Adjust seasonings to your taste.
- Garnish with pumpkin seeds or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Pumpkin Soup Recipe