Roasted Pumpkin Soup

$- 2 pounds pumpkin, peeled and diced - 1 large onion, chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground ginger - ½ teaspoon nutmeg - Salt and pepper to taste - ½ cup coconut cream (or heavy cream) - Fresh cilantro or parsley for garnish - Toasted pumpkin seeds for topping You can swap coconut cream for heavy cream if you want a richer taste. For a dairy-free option, use almond or cashew cream. You can also change herbs and spices. Try thyme or rosemary for a different flavor. Add chili powder for some heat. Peeling and dicing pumpkin can be tricky. Use a sharp knife and a sturdy cutting board. Cut the pumpkin in half to scoop out the seeds. Then, slice it into smaller pieces for easy peeling. For onions, slice off the ends and cut them in half. Chop from the top down for even pieces. For garlic, press each clove with the flat side of your knife. This makes it easy to peel and mince. The right prep makes cooking simple. Enjoy the process and have fun! 1. Preheat your oven to 400°F (200°C). This step is key for even cooking. 2. In a large bowl, toss the diced pumpkin, chopped onion, and minced garlic with olive oil. Make sure everything gets well coated. This adds flavor and helps with roasting. 1. Spread the vegetable mixture evenly on a baking sheet. Ensure there’s space between pieces for even heat. 2. Roast in the oven for about 25-30 minutes. Look for the pumpkin to be tender and slightly caramelized. This caramelization gives a deep, rich flavor to the soup. 1. After roasting, transfer the vegetable mix to a large pot. Add the vegetable broth, cumin, ginger, nutmeg, salt, and pepper. Stir everything together. 2. Bring the mixture to a boil, then reduce the heat. Let it simmer for about 10 minutes. This lets the flavors blend nicely. 3. Use an immersion blender or a regular blender to puree the soup. Blend until you achieve a smooth texture. 4. Stir in the coconut cream or heavy cream and warm it through. Adjust the seasoning as needed. Taste is very important here! This method will guide you to a rich and creamy delight. For a more detailed recipe, check out the Full Recipe. Roasting the pumpkin and onion brings out their natural sweetness. This step adds a deep, rich flavor. Fresh herbs always taste better than dried ones. Fresh cilantro or parsley enhances the soup’s taste. When using dried herbs, remember to use less. Their flavor is more concentrated. Choosing the right cream is key. Coconut cream gives a unique flavor. Heavy cream makes the soup smooth and rich. Adjust the consistency by adding more broth if needed. Blend the soup until it is very smooth. This makes a delightful texture. Serve the soup in rustic bowls for charm. Drizzle with extra cream for a lovely look. Add toasted pumpkin seeds for a crunchy topping. Fresh herbs on top add color and freshness. Pair it with crusty bread for a warm meal. For the full recipe, check out the details above. {{image_2}} To add some heat, you can use chilies or spices. I love adding chili flakes or diced jalapeños. These options give your soup a warm kick. Start with a small amount, taste, and adjust. This way, you control the spice level. Another choice is to mix in smoked paprika. It adds a nice smoky flavor and heat. You can also try curry powder for a unique twist. The spice will blend well with the pumpkin's natural sweetness. If you want a vegan version, use plant-based cream. Coconut cream works well here and keeps it rich. Just swap the coconut cream for a plant-based option. Almond or cashew cream can provide a lovely texture. To enhance the taste, add a touch of nutritional yeast. This adds a savory, cheesy flavor without dairy. You won't miss the cream, I promise! You can make your soup heartier by adding lentils or kale. Lentils are a great source of protein. They also give the soup a nice texture. Just add cooked lentils during the simmering phase. Kale is another healthy addition. Chop it up and stir it into the soup. Let it cook for a few minutes until it's tender. Both options make your soup more filling and nutritious. For the full recipe, check out the Harvest Roasted Pumpkin Soup section. You can store roasted pumpkin soup in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container. This helps keep the flavors fresh and the soup safe to eat. When you’re ready to enjoy it again, just give it a good stir before reheating. To freeze your soup, let it cool completely first. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label the bags with the date. You can freeze the soup for up to 3 months. To reheat, thaw it overnight in the fridge. Then warm it on the stove over low heat. Stir well to ensure it heats evenly. When storing leftovers, try to keep the soup in smaller portions. This helps it cool down faster and makes reheating easier. If you want to keep the creamy texture, avoid adding the cream until you reheat it. This keeps the flavor and texture just right. Enjoy your roasted pumpkin soup later without losing its rich and creamy delight. For the full recipe, see the earlier section. To make roasted pumpkin soup, start by gathering your ingredients. You need fresh pumpkin, onion, garlic, olive oil, vegetable broth, cumin, ginger, nutmeg, salt, pepper, and coconut cream. 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. Toss diced pumpkin, chopped onion, and minced garlic with olive oil in a bowl. 3. Spread the mixture on the baking sheet and roast for 25-30 minutes until tender. 4. Transfer the roasted veggies to a pot. Add vegetable broth and spices. 5. Bring the mixture to a boil, then simmer for 10 minutes. 6. Blend until smooth with an immersion blender. 7. Stir in coconut cream and warm through. Adjust seasoning as needed. This full recipe guides you through each step for a rich and creamy delight. Yes, you can use canned pumpkin instead of fresh pumpkin. Canned pumpkin saves time and still delivers great taste. However, fresh pumpkin gives a deeper flavor and texture. If you choose canned, look for pure pumpkin, not pie filling. This way, you control the spices and sweetness. To store roasted pumpkin soup, let it cool completely before placing it in an airtight container. It can stay in the fridge for up to 5 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. To reheat, simply warm it on the stove over low heat. Stir often and add a splash of vegetable broth if it thickens too much. You can also use a microwave, but stir halfway for even reheating. Enjoy your soup warm and creamy! In this article, we explored how to make a delicious roasted pumpkin soup. We covered the ingredients, preparation tips, and step-by-step instructions. You learned about ingredient substitutions and how to enhance flavors. Making this soup involves roasting, blending, and creative serving ideas. Whether you choose a spicy or vegan variation, it’s easy to make. Follow these tips for the best taste and texture. Enjoy your soup by sharing it with friends and family. Your kitchen will smell amazing!$

Warm up this season with delicious Harvest Roasted Pumpkin Soup! This creamy and hearty recipe combines roasted pumpkin, garlic, and spices for a comforting dish that's perfect for fall. With just a few simple steps, you can create a delightful soup topped with fresh herbs and crunchy pumpkin seeds.

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Ingredients

2 pounds pumpkin, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon nutmeg

Salt and pepper to taste

½ cup coconut cream (or heavy cream)

Fresh cilantro or parsley for garnish

Toasted pumpkin seeds for topping

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a bowl, toss the diced pumpkin, chopped onion, and minced garlic with olive oil. Spread the mixture evenly on the prepared baking sheet.

Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and lightly caramelized.

Once roasted, transfer the vegetable mixture to a large pot. Add the vegetable broth, cumin, ginger, nutmeg, salt, and pepper.

Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes to allow the flavors to meld.

Using an immersion blender (or a regular blender in batches), puree the soup until smooth.

Stir in the coconut cream (or heavy cream) and warm through, adjusting seasoning if necessary.

Serve hot, garnished with fresh cilantro or parsley and a sprinkle of toasted pumpkin seeds.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

- Presentation Tips: Serve the soup in rustic bowls, drizzled with a swirl of coconut cream and topped with a few extra pumpkin seeds for crunch and visual appeal.