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Roasted Pumpkin Soup: Discover the Creamy Delight!

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A creamy and flavorful roasted pumpkin soup that is perfect for fall and winter seasons.

Ingredients

Scale
  • 2 cups pumpkin puree
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Olive oil for roasting

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the pumpkin in half, scoop out the seeds, and brush the flesh with olive oil.
  3. Place the pumpkin halves on a baking sheet and roast for about 30-40 minutes until tender.
  4. In a large pot, heat olive oil over medium heat and sauté the chopped onion and garlic until translucent.
  5. Add the roasted pumpkin, vegetable broth, coconut milk, ginger, and cinnamon to the pot.
  6. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Season with salt and pepper to taste, and serve hot.

Notes

  • For a spicier version, add a pinch of cayenne pepper.
  • Garnish with pumpkin seeds or a drizzle of coconut milk for presentation.
  • This soup can be stored in the refrigerator for up to 5 days.

Nutrition

Keywords: Roasted Pumpkin Soup, Creamy Soup, Fall Recipes, Vegan Soup

Find it online: https://oliviatable.com/roasted-pumpkin-soup-creamy-fall-recipe/