Description
Warm autumn days welcome comforting classic pumpkin soup, a delightful blend of seasonal harvest and creamy richness. Smooth, velvety, and garnished with roasted pumpkin seeds, you’ll savor each spoonful of this hearty culinary embrace.
Ingredients
Scale
Vegetables:
- 2 lbs (1 kg) pumpkin, peeled and cut into chunks
- 1 onion, chopped
- 2 garlic cloves, minced
Liquid Ingredients:
- 3 cups (750 ml) chicken or vegetable broth
- 1 cup (250 ml) water
- 1/2 cup (125 ml) heavy cream or coconut milk
Seasonings and Garnish:
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or parsley
Instructions
- Prepare the oven at 400°F (200°C) for roasting the pumpkin chunks.
- Arrange pumpkin pieces on a baking tray, coating them with olive oil and seasoning with salt and pepper for enhanced flavor.
- Roast the pumpkin for 20-25 minutes until the edges turn golden and the flesh becomes tender and caramelized.
- Heat a small amount of olive oil in a large pot over medium temperature, gently sautéing the onions until they become translucent and soft.
- Add minced garlic to the onions and cook briefly, releasing its aromatic qualities without burning.
- Transfer the roasted pumpkin pieces into the pot, combining them with vegetable broth and water.
- Bring the mixture to a rolling boil, then reduce heat and allow the soup to simmer for 10 minutes, melding the flavors together.
- Puree the soup using an immersion blender directly in the pot, or carefully transfer to a standard blender, processing until completely smooth and creamy.
- Incorporate cream or coconut milk into the soup, stirring gently to create a rich, velvety texture.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the hot soup into serving bowls and garnish with fresh thyme or parsley for a vibrant finishing touch.
Notes
- Roasting pumpkin intensifies its natural sweetness and adds a deeper, richer flavor profile to the soup.
- For a vegan version, swap dairy cream with coconut milk or cashew cream, maintaining the soup’s creamy texture.
- Consider using butternut squash as an excellent alternative if pumpkin isn’t available, offering similar taste and consistency.
- Enhance the soup’s nutritional value by adding a sprinkle of pumpkin seeds or toasted nuts for extra crunch and protein.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg