Ingredients
- Pumpkin (any variety like sugar pumpkin or butternut squash)
- Onion (yellow or white)
- Garlic (fresh)
- Vegetable broth or chicken stock
- Cream (heavy cream or coconut milk)
- Spices (cinnamon, nutmeg, salt, and pepper)
- Olive oil (or any neutral oil)
- Optional garnishes (pumpkin seeds, fresh herbs like parsley or sage)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the pumpkin in half, scoop out the seeds, and slice it into manageable cubes (2-3 inches).
- Toss the cubes in olive oil, sprinkle with salt and a pinch of cinnamon, then spread them on a baking sheet.
- Roast for 30-35 minutes or until the pumpkin is tender and caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add a diced onion and cook until softened (about 5-7 minutes).
- Add minced garlic for the last minute, then add the roasted pumpkin and enough broth to cover (about 4 cups). Bring it to a simmer.
- Blend until smooth using an immersion or countertop blender.
- Stir in your cream or coconut milk and adjust the seasoning. Simmer for an additional 10 minutes.
- Garnish with pumpkin seeds, a swirl of cream, or fresh herbs and serve with crusty bread.
Notes
For a sweeter version, you can use sweet potatoes instead of pumpkin. Don’t skip the tasting while seasoning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
- Diet: Vegetarian