Description
A heartwarming and creamy roasted pumpkin soup, perfect for chilly evenings with comforting flavors and spices.
Ingredients
Scale
- 4 tablespoons olive oil, divided
- 1 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- â…› teaspoon cloves
- Dash of cayenne pepper (optional)
- Freshly ground black pepper to taste
- 4 cups (32 ounces) vegetable broth
- ½ cup full-fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Halve the pumpkin and scoop out the seeds. Slice into quarters and brush 1 tablespoon olive oil over the flesh. Place cut side down on the baking sheet.
- Roast for about 35 minutes, or until the flesh is easily pierced with a fork. Set aside to cool slightly.
- In a large pot, heat the remaining 3 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, and salt. Cook until onion is translucent, about 8-10 minutes.
- Peel the skin off the roasted pumpkin and add the flesh to the pot along with cinnamon, nutmeg, cloves, cayenne pepper, and black pepper. Stir to combine.
- Pour in the vegetable broth and bring to a boil, then reduce heat and let simmer for about 15 minutes.
- While it cooks, toast the pepitas in a skillet over medium-low heat until fragrant. Transfer to a bowl to cool.
- Stir in the coconut milk and maple syrup to the soup, then remove from heat and let cool slightly.
- Blend the soup until smooth with an immersion blender or in batches with a stand blender.
- Taste and adjust seasoning if needed. Ladle into bowls, sprinkle with toasted pepitas, and serve warm.
Notes
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Adjust sweetness or spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg