Creamy Roasted Pumpkin Soup
A velvety, warming bowl of comfort that perfectly captures the essence of autumn with every spoonful.
Ingredients
- •3 lbs (1.4kg) sugar pumpkin or butternut squash, peeled, seeded, and cubed
- •2 tablespoons olive oil
- •1 large yellow onion, chopped
- •3 cloves garlic, minced
- •4 cups (1 liter) vegetable broth
- •1/2 teaspoon ground nutmeg
- •1/2 teaspoon ground cinnamon
- •1/2 cup (120ml) full-fat coconut milk or pareve soy cream
- •Salt and black pepper to taste
- •Fresh chives for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the minced garlic and cubed pumpkin to the pot, stirring for 2 minutes until fragrant.
- 3
Pour in the vegetable broth, then add the nutmeg and cinnamon.
- 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the pumpkin is fork-tender.
- 5
Remove from heat and use an immersion blender to process the soup until completely smooth and creamy.
- 6
Stir in the coconut milk or pareve cream and season generously with salt and pepper.
- 7
Serve hot, garnished with a sprinkle of fresh chives.
💡 Chef tips
- For a deeper, caramelized flavor, roast the cubed pumpkin in the oven at 400°F (200°C) for 25 minutes before adding it to the pot.
- This soup stores beautifully in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- If you prefer a thinner consistency, simply add an extra half cup of vegetable broth until you reach your desired texture.
✅ How it should turn out
The finished soup should be vibrant orange, silky smooth in texture, and offer a fragrant, earthy aroma with a perfectly balanced sweet and savory taste.