Description
A comforting and nutrient-rich roasted pumpkin soup with deep caramelized flavors, perfect for chilly days.
Ingredients
Scale
- 1 sugar or pie pumpkin, cut into 1–1½ inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon butter or olive oil
- 3 cups low-sodium vegetable or chicken stock
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ cup cream or 1 cup full-fat coconut milk
- 1–2 teaspoons apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a rimmed baking sheet and roast for 25–30 minutes until browned.
- In a large pot, sauté onion and garlic in butter or olive oil until soft, about 6–8 minutes.
- Add roasted pumpkin, stock, cumin, and smoked paprika. Simmer for 15–20 minutes.
- Puree the soup with an immersion blender or in batches until smooth. Stir in cream or coconut milk.
- Reheat gently and adjust seasoning with salt, pepper, and apple cider vinegar before serving.
Notes
For a smooth texture, press the soup through a fine-mesh sieve. Roasting at high heat enhances caramelization for deeper flavors.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg