Pumpkin Soup
Indulge in the flavors of the season with our delightful recipe for Roasted Pumpkin Soup. This creamy and comforting soup captures the essence of autumn, making it a perfect addition to your fall recipe collection. Made from fresh pumpkin that’s been roasted to perfection, this soup showcases the natural sweetness and earthy notes of the vegetable.Ideal for cozy evenings or as an impressive starter for a dinner party, this soup is sure to leave your taste buds dancing with delight. So, embrace the harvest season and savor the warmth and comfort of our Roasted Pumpkin Soup recipe.
Ingredients
- 1 kg pumpkin (2lbs)
- 1 onion
- 3 cloves garlic
- 750 ml vegetable broth (3 cups)
- 125 ml cream (½ cup)
- 30 g olive oil (2 tbsp)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp turmeric
- ½ tsp curry
- ½ tsp cumin
Instructions
- Preheat the oven to 400°F (200°C).
- Start by preparing the pumpkin. Cut it in half, remove the seeds and stringy parts, and peel off the skin. Then, cut the pumpkin flesh into cubes.
- Dice the onion roughly.
- Place the cubed pumpkin side down, on a baking sheet lined with parchment paper. Add diced onion and whole garlic cloves. Brush them with olive oil and season with salt and black pepper.
- Roast in the preheated oven for about 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
- Once the pumpkin, onion, and garlic are roasted, remove them from the oven and let them cool slightly.
- In a large pot, add the roasted pumpkin flesh, onion, and garlic, along with the vegetable broth. Stir well to combine.
- Add the ground cumin, turmeric, and curry to the pot. Stir to evenly distribute the spices.
- Use an immersion blender or transfer the soup in batches to a blender or food processor, and blend until smooth and creamy. Then, add the heavy cream.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
- Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or spices to your preference.
- Serve the roasted pumpkin soup hot, garnished with your choice of toppings such as toasted pumpkin seeds, croutons, a dollop of sour cream, or fresh herbs.