Description
A comforting, creamy roasted pumpkin soup—pureed roasted pumpkin and aromatics create a naturally silky, dairy‑free base that captures the sweet, nutty essence of autumn.
Ingredients
- 2 ¾ lb sugar pumpkin (or butternut squash), peeled, seeded, and cut into 2‑inch pieces
- 1 onion, quartered
- 1 garlic clove (whole)
- ½ cup olive oil
- Coarse salt and freshly ground pepper
- 5 cups low‑sodium vegetable broth
- Optional garnishes: toasted pepitas, fresh herbs (parsley or cilantro), dollop of coconut cream or sour cream
Instructions
- Preheat oven to 450 °F (≈230 °C). Toss pumpkin pieces, onion, and garlic with olive oil, salt, and pepper on a rimmed baking sheet. Roast until tender and lightly browned, about 30 minutes, turning halfway. :contentReference[oaicite:0]{index=0}
- Cool slightly, then remove garlic skins.
- Transfer roasted vegetables to a saucepan, pour in 2 cups of broth, and begin pureeing with an immersion blender. :contentReference[oaicite:1]{index=1}
- Slowly add remaining 3 cups of broth while blending until smooth and at desired consistency.
- Gently warm the soup to a simmer. Adjust seasoning with salt and pepper.
- Ladle into bowls and garnish. Toasted pepitas add a delightful crunch. :contentReference[oaicite:2]{index=2}
Notes
- The sweetness and depth of flavor come from roasting—the natural sugars caramelize for rich autumn taste. :contentReference[oaicite:3]{index=3}
- Be cautious when blending hot liquids—vent lids or blend in batches.
- Soup stores well in fridge for 4–5 days; freeze up to 3 months (avoid freezing with cream garnishes). :contentReference[oaicite:4]{index=4}
- Use sugar pumpkin or kabocha for best flavor, not carving pumpkins. :contentReference[oaicite:5]{index=5}
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Starter
- Method: Roasting & Blending
- Cuisine: American / Comfort Food
Nutrition
- Serving Size: 1 cup (approx 238 g)
- Calories: 145.6 kcal
- Sugar: 5.8 g
- Sodium: 485 mg
- Fat: 4.9 g
- Saturated Fat: 1.0 g
- Unsaturated Fat: 3.9 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 19.4 g
- Fiber: 2.9 g
- Protein: 2.9 g
- Cholesterol: 0 mg
