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Roasted Pumpkin Soup Recipe

50 minutes Cook
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4.7
(358)

Fall is here, and with it comes a delightful harvest of pumpkins! The aroma of roasted pumpkin wafting through the air is an autumnal rite of passage. This Easy Roasted Pumpkin Soup recipe embraces the comforting flavors of the season while nourishing your body with essential nutrients. Whether you are a culinary expert or a kitchen novice, this recipe will guide you step by step in creating a heartwarming bowl of goodness.

Why Do People Love Cooking This Recipe?

People adore this recipe for numerous reasons. Firstly, it’s an epitome of simplicity; ingredients are easily accessible and the process is hassle-free. Additionally, it allows for customization – you can add herbs or spices to suit your palate. Pumpkin soup is also perfect for batch cooking; it freezes well, making it convenient for those busy weekdays. Besides the taste and convenience, there’s also the universal appeal of comfort food. A hot bowl of pumpkin soup can be incredibly soothing and brings a sense of nostalgia during the fall season.

Why Is This Recipe Healthy?

I can assure you that this recipe is packed with nutritional benefits. Pumpkins are low in calories and high in fiber, which aids in digestion. They’re also rich in beta-carotene, which is great for your eyesight and immune system. The coconut milk adds healthy fats and gives a creamy texture without the need for heavy cream. Garlic and onions are not only flavor powerhouses but also contain compounds that have been linked to reduced risk of heart diseases and cancer.

Who Can Eat This Recipe?

This soup is suitable for almost everyone! It’s vegan-friendly and, if you choose gluten-free broth, it’s also suitable for those with gluten sensitivities. Its smooth texture makes it an excellent option for both children and the elderly.

This Easy Roasted Pumpkin Soup is more than just a dish; it’s a bowl of comfort that brings warmth to your soul. Healthy, simple, and delectable, it embodies the essence of autumn in every spoonful.

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Roasted Pumpkin Soup Recipe Details

Roasted Pumpkin Soup Recipe Details

amelia-taylor
prep time
15 minutes
cooking time
50 minutes
servings
4-6
total time
1 hour 15 minutes

Equipment

  • Oven

  • Baking sheet

  • Large pot

  • Knife

  • Immersion blender or countertop blender

  • Spoon

  • Measuring cups

Ingredients

  • 2 medium-sized pumpkins

  • 4 cups vegetable broth

  • 1 large onion, diced

  • 2 cloves garlic, minced

  • 1 cup coconut milk

  • Salt and pepper to taste

  • 2 tbsp olive oil

  • Fresh herbs (such as thyme or rosemary) for garnish

Instructions

1

Preheat your oven to 400°F (200°C).

2

Cut the pumpkins in half and remove the seeds. Lightly brush the insides with olive oil.

3

Place them cut side down on a baking sheet and roast for 30-40 minutes, or until tender.

4

While the pumpkin is roasting, heat olive oil in a pot and sauté onions and garlic until golden.

5

Scoop the pumpkin flesh out of the skin and add it to the pot along with the vegetable broth.

6

Simmer for 10-15 minutes.

7

Use an immersion blender to puree the soup until smooth.

8

Stir in the coconut milk, and season with salt and pepper.

9

Serve hot, garnished with fresh herbs and roasted pumpkin seeds.

Notes

From my kitchen to yours, here are some tips. When choosing pumpkins, go for the sugar pie variety as they are sweeter and less fibrous. Roasting the pumpkin enhances its natural sweetness. Don’t shy away from roasting the seeds as well; they add a delightful crunch as a garnish. Coconut milk can be replaced with almond milk or regular dairy, depending on your preference. Lastly, don’t be afraid to experiment with spices like nutmeg or cinnamon for added depth.
Amelia Taylor
285 posts

About author
A creator of healthy recipes, dedicated to nourishing your body with delicious and nutritious meals.
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