Description
Embrace the cozy flavors of autumn with this Easy Roasted Pumpkin Soup that warms both the heart and the soul.
Ingredients
- 1 small pumpkin
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Fresh herbs for garnish (like thyme or parsley)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the pumpkin in half and scoop out the seeds. Place cut-side down on a baking sheet lined with parchment paper.
- Roast the pumpkin for 30-40 minutes, or until tender.
- In a large pot, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.
- Once the pumpkin is roasted and cooled slightly, scoop the flesh into the pot with the sautéed onions and garlic.
- Pour in the vegetable broth, add ground cumin, ground coriander, salt, and pepper. Simmer gently.
- Blend the soup until smooth with an immersion blender.
- Ladle into bowls and garnish with freshly chopped herbs.
Notes
Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American