Description
Embrace the essence of fall with our Autumn-Spiced Roasted Pumpkin Soup, a comforting and creamy dish that warms your soul on chilly evenings. This delightful soup features the rich flavors of roasted pumpkin combined with aromatic spices like cinnamon, nutmeg, and ginger, creating a cozy experience perfect for family gatherings or quiet nights at home. Easy to prepare, this vegan-friendly recipe is ideal for both novice cooks and experienced chefs alike. Serve it as a starter or main dish and enjoy its nutritional benefits without compromising on taste.
Ingredients
Scale
- 2 pounds pumpkin, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- Fresh parsley or pumpkin seeds (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and black pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, sauté onions in olive oil until translucent (5-7 minutes). Add garlic; cook for another minute.
- Stir in cinnamon, nutmeg, and ginger; toast for about a minute.
- Add roasted pumpkin and vegetable broth; simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender. Stir in coconut milk; heat through.
- Serve warm, garnished with fresh parsley or pumpkin seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg