Are you looking for a warm and comforting soup recipe that's perfect for the chilly fall nights? Look no further than this roasted pumpkin soup recipe!
Ingredients:
- 1 medium-sized pumpkin
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F. Cut the pumpkin in half and scoop out the seeds and pulp.
- Brush the pumpkin with olive oil and sprinkle with salt and pepper. Place the halves on a baking sheet, cut side down, and roast for 45-50 minutes or until tender.
- Remove the pumpkin from the oven and let it cool for a few minutes. Once it's cool enough to handle, scoop out the flesh and set it aside.
- In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the roasted pumpkin, broth, cinnamon, nutmeg, and cayenne pepper to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes.
- Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, you can use a regular blender in batches.
- Add the heavy cream and stir to combine. Season with salt and pepper to taste.
- Serve hot and enjoy!
This soup is not only delicious, but it's also healthy and easy to make. The roasted pumpkin adds a rich and nutty flavor, while the spices give it a warm and comforting taste. The heavy cream adds a creamy texture that ties everything together.
You can also customize this recipe to your liking by adding your favorite toppings, such as croutons, roasted seeds, or a drizzle of olive oil. This soup is perfect for a cozy night in or as a starter for a fall dinner party.
So why not give this roasted pumpkin soup recipe a try? It's sure to become a fall favorite in your household!
