Roasted Pumpkin Soup
A creamy, spiced pumpkin soup perfect for fall dinners. Roasted pumpkin blends into a velvety texture with cinnamon, nutmeg, and ginger. Dairy-free options included.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 small sugar pumpkin (or butternut squash)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 3 cups vegetable broth
- 1/2 cup coconut milk (for garnish)
- 1/4 cup pumpkin seeds (for garnish)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut pumpkin in half, remove seeds, and roast for 45 minutes until soft.
- Heat olive oil in a pot. Sauté onion and garlic until soft.
- Scoop roasted pumpkin flesh into the pot. Add cinnamon, nutmeg, ginger, and broth.
- Simmer for 15 minutes, then blend until smooth.
- Season with salt and pepper. Swirl in coconut milk and top with pumpkin seeds.
Notes
- Use butternut squash if pumpkin is unavailable.
- For extra creaminess, add more coconut milk.
- Make ahead and reheat for meal planning.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://kitchenuser.net/creamy-roasted-pumpkin-soup-recipe/