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Velvety Roasted Pumpkin Soup: Your Ultimate Fall Comfort Food

Close-up of a white bowl filled with rich, orange pumpkin soup, swirled with cream.
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Create a rich, velvety pumpkin soup by roasting the pumpkin first. This easy recipe delivers impressive flavor, making it perfect for cozy autumn evenings or serving guests.

Ingredients

Scale
  • 3 lbs sugar pumpkin or butternut squash, halved and seeded
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 4 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for vegan version)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Rub the cut sides of the pumpkin or squash with 1 tablespoon of olive oil. Place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until fork-tender. Let cool slightly, then scoop the flesh into a bowl.
  2. While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic, ginger, cinnamon, and nutmeg to the pot. Cook for 1 minute until fragrant.
  4. Add the roasted pumpkin flesh and vegetable broth to the pot. Bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to combine.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until velvety. Return the pureed soup to the pot.
  6. Stir in the heavy cream (or coconut milk), salt, and pepper. Heat gently until warmed through; do not boil.
  7. Taste and adjust seasoning as needed. Serve this gourmet pumpkin soup hot.

Notes

  • For the best velvety texture, blend the soup thoroughly. If you notice any small fibers, you can strain the soup through a fine-mesh sieve before adding the cream.
  • Make this a make ahead soup by cooling it completely, storing it in an airtight container in the refrigerator for up to 3 days, or freezing for up to 3 months. Reheat gently on the stovetop.
  • To make this a vegan pumpkin soup, substitute heavy cream with full-fat coconut milk. The coconut milk adds a subtle richness that complements the warming spices.
  • For an impressive presentation, garnish with toasted pumpkin seeds or a swirl of crème fraîche.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-soup-creamy-roasted-velvety-recipe/