Pumpkin Soup with Roasted Garlic and Herbs

Why Make This Recipe

Pumpkin Soup with Roasted Garlic and Herbs is not just comforting but also packed with flavor. It’s perfect for chilly days when you want something warm and soothing. The sweetness of the pumpkin combined with the rich, deep flavor of the roasted garlic creates a delicious blend that is hard to resist. Plus, this recipe is simple to make, making it great for both beginners and experienced cooks alike.

How to Make Pumpkin Soup with Roasted Garlic and Herbs

Ingredients:

• 2 cups pumpkin puree
• 1 head roasted garlic
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1/2 cup cream (optional)

Directions:

1. In a pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
2. Add the roasted garlic and cook for another minute.
3. Stir in the pumpkin puree and vegetable broth, bringing the mixture to a gentle simmer.
4. Add thyme, rosemary, salt, and pepper.
5. Let it simmer for 15-20 minutes, then blend until smooth.
6. If desired, stir in the cream before serving. Enjoy warm!

How to Serve Pumpkin Soup with Roasted Garlic and Herbs

Serve this delicious soup warm in bowls. You can sprinkle some fresh herbs on top for a nice touch. A drizzle of olive oil or a dollop of cream can enhance the flavor further. This soup goes well with crusty bread or a side salad for a complete meal.

How to Store Pumpkin Soup with Roasted Garlic and Herbs

Allow the soup to cool completely before storing. Transfer it to an airtight container and keep it in the refrigerator. It can last up to 3-5 days. To reheat, simply warm it on the stove or in the microwave until hot, stirring occasionally.

Tips to Make Pumpkin Soup with Roasted Garlic and Herbs

• Use fresh pumpkin if possible for a richer flavor. You can roast it before pureeing.
• Adjust the herbs according to your taste. Other herbs like sage or parsley can also work well.
• If you want a thicker soup, you can add more pumpkin puree or reduce the vegetable broth.

Variation

If you want to add some heat, try adding a pinch of cayenne pepper or a dash of hot sauce. For an extra creamy texture, blend in some cashew cream or Greek yogurt instead of heavy cream.

FAQs

1. Can I use canned pumpkin instead of fresh?
   Yes, canned pumpkin works perfectly for this soup. Just ensure it’s 100% pumpkin puree without any added spices.

2. Can I freeze this soup?
   Yes, you can freeze the soup. Make sure to store it in a freezer-safe container for up to 3 months. Thaw and reheat before serving.

3. What can I serve with this soup?
   This soup pairs well with crusty bread, grilled cheese sandwiches, or a fresh side salad. Enjoy!

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