Description
A comforting and nutritious soup perfect for chilly days, packed with the flavors of roasted pumpkin and spices.
Ingredients
- 1 medium pumpkin, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Olive oil
- Optional: cream or yogurt for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced pumpkin, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for about 25-30 minutes, until tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the broth, cinnamon, and nutmeg.
- Bring to a simmer and cook for 10 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Serve warm, garnished with cream or yogurt if desired.
Notes
Can be stored in the refrigerator for up to 4-5 days or frozen for up to 3 months. Adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American