Description
A silky, flavorful pumpkin soup made with roasted pumpkin, warm spices, and cream – the perfect comfort dish for fall evenings.
Ingredients
- 1 medium sugar pumpkin (3–4 lbs)
- 1 onion, halved
- 3 garlic cloves
- 3 cups chicken or vegetable broth
- 1/2 to 1 cup heavy cream, coconut milk, or cashew cream
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/4 teaspoon ground nutmeg or cinnamon
- Optional garnishes: toasted pepitas, fresh herbs, crumbled bacon, or cream swirl
Instructions
- Preheat oven to 400°F (200°C).
- Cut pumpkin in half, scoop out seeds, and slice into wedges.
- Place pumpkin, onion, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 35–40 minutes, until pumpkin is tender and caramelized.
- Scoop flesh from the pumpkin skin once cooled slightly.
- Transfer pumpkin, onion, and garlic to a pot and add 3 cups broth.
- Simmer gently, then puree with an immersion blender until smooth.
- Stir in cream, coconut milk, or cashew cream. Simmer 5 more minutes.
- Adjust thickness with more broth if needed and season with salt, pepper, and nutmeg.
- Ladle into bowls and garnish with pepitas, herbs, bacon, or cream swirl.
Notes
For a vegan version, use coconut milk or cashew cream with vegetable broth. This soup also freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting & Simmering
- Cuisine: American