Easy Pumpkin Soup
Pumpkin soup is a mark of autumn! It's a warm and comforting dish that is just perfect for cold weather.
Ingredients
- 2 lb sugar pumpkin
- 2 tbsp olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- ⅓ cup heavy cream or coconut milk
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
- Optional garnishes: chopped fresh herbs (parsley, chives, or cilantro), a drizzle of olive oil
Instructions
- Cut the pumpkin in half vertically and remove the seeds and stringy pulp. Place the pumpkin halves, cut side down, on a baking sheet. Roast them in the preheated to 375°F oven for about 40-45 minutes or until the pumpkin flesh is tender and can be easily pierced with a fork. Remove from the oven and let them cool.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onion becomes translucent and fragrant.
- Once the roasted pumpkin has cooled, scoop out the flesh from the skin using a spoon. Set it aside.
- Place the roasted pumpkin flesh, ground cinnamon, ground nutmeg, salt, pepper, sauteed garlic and onion, stock and cream into a blender. Blend until smooth and creamy.
- Pour the pumpkin pure into a pot. Bring the mixture to a simmer, and then reduce the heat to low. Let it simmer for about 10 minutes, allowing the flavors to meld together.
- Ladle the pumpkin soup into bowls. If desired, garnish with roasted pumpkin seeds, chopped fresh herbs or a drizzle of olive oil.