Description
This luxurious, velvety pumpkin soup captures the essence of autumn in a bowl. By roasting fresh pumpkin, we intensify the natural sugars, creating a rich, caramelized base that is perfectly balanced with savory vegetable broth, aromatic onions, garlic, and a hint of warm spices. Finished with a splash of cream, this soup offers a sophisticated and comforting dining experience that is remarkably simple to prepare, making it an ideal choice for cozy weeknight dinners or elegant holiday gatherings.
Ingredients
3 lbs sugar pumpkin (halved and seeded)
4 cups high-quality vegetable broth
1/2 cup heavy cream
1 medium yellow onion (chopped)
3 cloves garlic (minced)
2 tbsp olive oil
1/2 tsp ground nutmeg or cinnamon
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Brush the pumpkin flesh with olive oil and roast on a baking sheet until tender and easily pierced with a fork.
In a large pot, sauté the chopped onion and minced garlic in olive oil until translucent.
Scoop the roasted pumpkin flesh away from the skin and add it into the pot with the aromatics.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Use an immersion blender to process the soup until completely smooth.
Stir in the heavy cream and ground spices, heating through for an additional few minutes before serving.
Notes
Butternut squash can be used as a direct substitute for pumpkin. For a dairy-free version, replace heavy cream with full-fat coconut milk. Add a pinch of ground ginger to the spices for extra warmth.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Roasting and Simmering
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 145
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg