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roasted-pumpkin-soup-recipe

Roasted Pumpkin Soup

A warm, comforting roasted pumpkin soup perfect for chilly days.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 medium Pumpkin peeled and cubed
  • 2 tablespoon Olive oil
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1 teaspoon Salt to taste
  • 0.5 teaspoon Black pepper to taste
  • 0.5 teaspoon Ground nutmeg
  • 1 cup Heavy cream optional

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the pumpkin cubes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 30 minutes or until tender.
  3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft.
  4. Add the roasted pumpkin, vegetable broth, salt, pepper, and nutmeg to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  5. Use a blender to puree the soup until smooth. Return to the pot and stir in the heavy cream if using. Adjust seasoning as needed.
  6. Serve hot, garnished with a drizzle of cream or a sprinkle of nutmeg if desired.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 700mg | Potassium: 400mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Pumpkin, Roasted, Soup
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