Easy Fall Roasted Pumpkin Soup
Warm up your autumn days with this Easy Fall Roasted Pumpkin Soup, a comforting blend of sweet pumpkin and savory spices. This velvety soup is infused with rich flavors and a hint of coconut cream, making it the perfect dish to enjoy while cozying up on chilly evenings. With simple ingredients and easy preparation steps, this recipe is ideal for both novice cooks and seasoned chefs alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Soup
- Method: Baking, Sautéing, Blending
- Cuisine: American
Ingredients
Scale
- 1 medium sugar pumpkin (about 3 lbs)
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the pumpkin in half, remove seeds, brush with olive oil, and sprinkle salt.
- Place cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes until tender.
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- Scoop out roasted pumpkin flesh into the pot, add vegetable broth and coconut milk, then blend until smooth using an immersion blender.
- Season with nutmeg, cinnamon, salt, and pepper. Simmer over low heat for about 10 minutes to meld flavors.
- Serve hot, garnished with roasted pumpkin seeds or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg