Name: Roasted Pumpkin Soup: 5 Steps to Cozy Comfort
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups pumpkin, cubed; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon nutmeg; 1 tablespoon fresh thyme

Saut à la Recette·Imprimer La Recette

There’s something truly magical about a warm bowl of roasted pumpkin soup, don’t you think? It’s like a cozy hug in a dish, perfect for chilly fall days. The creamy texture and rich flavors just wrap around you, making every spoonful feel like a special treat. And the best part? This soup is super easy to whip up! With just a few simple ingredients, you can create a heartwarming dish that’s perfect for gatherings with friends and family. Trust me, once you serve this up, everyone will be asking for the recipe. Let’s dive into how to make this deliciousness!

roasted pumpkin soup - detail 1

Ingredients for Roasted Pumpkin Soup

2 cups pumpkin, cubed (fresh is best for that rich flavor!)
1 onion, chopped (this adds a lovely sweetness)
2 cloves garlic, minced (because garlic makes everything better)
4 cups vegetable broth (use low-sodium for a lighter touch)
1 cup coconut milk (for that creamy, dreamy texture)
1 tablespoon olive oil (helps to roast the pumpkin beautifully)
1 teaspoon salt (always adjust to your taste)
1/2 teaspoon black pepper (a little kick never hurt anyone)
1/2 teaspoon nutmeg (it gives that warm, autumn vibe)
1 tablespoon fresh thyme (optional, but it’s a game changer!)

How to Prepare Roasted Pumpkin Soup

Preheat and Roast the Pumpkin

First things first, you’ll want to preheat your oven to 400°F (200°C). This makes all the difference in getting that lovely caramelization on the pumpkin! While the oven is heating up, toss those pumpkin cubes with olive oil, salt, and pepper in a big bowl. Make sure they’re well-coated—this helps them roast beautifully. Spread the seasoned pumpkin evenly on a baking sheet and pop it in the oven for about 25 minutes. You want them fork-tender and slightly golden, so keep an eye on them!

Sauté Aromatics

While the pumpkin is roasting, let’s get the aromatics going! In a large pot, heat a drizzle of olive oil over medium heat and toss in the chopped onion and minced garlic. Sauté them for about 5-7 minutes until the onion is soft and translucent, and the garlic is fragrant. This step really builds that base flavor you’ll love in the soup!

Combine Ingredients

Now it’s time to bring everything together! Once your pumpkin is roasted, add those glorious cubes to the pot with the sautéed onion and garlic. Pour in the vegetable broth and sprinkle in the nutmeg. Stir it all together and let it simmer for about 15 minutes. This allows the flavors to meld beautifully. Just make sure the soup is bubbling gently, not boiling too hard—nobody wants a messy kitchen!

Blend the Soup

After simmering, it’s blending time! If you have an immersion blender, this is the perfect moment to use it—just blend right in the pot until smooth and creamy. If you’re using a standard blender, be careful! Let the soup cool slightly first, then blend it in batches to avoid splatters. Trust me; you want that velvety texture!

Final Touches

Once your soup is beautifully blended, stir in the coconut milk and fresh thyme, if you’re using it. Give it a taste and adjust the seasoning if needed—maybe a touch more salt or pepper? Heat it through gently, just until everything is warmed up perfectly. And there you have it, a bowl of pure comfort waiting for you!

Why You’ll Love This Recipe

Quick preparation—ready in just under an hour!
Creamy, velvety texture that’s so comforting
Vegan-friendly, so everyone can enjoy it
Perfect for fall gatherings and cozy nights in
Simple ingredients that pack a flavorful punch

Tips for Success

To make your roasted pumpkin soup truly shine, I recommend using fresh pumpkin instead of canned for that unbeatable flavor and texture. If you’re short on time, though, canned can work in a pinch! Also, don’t be afraid to play with the spices; a dash of cinnamon or a sprinkle of cayenne can add a delightful twist. And remember, taste as you go! Adjusting seasoning to your liking makes all the difference in turning a good soup into a great one!

Storage & Reheating Instructions

Storing your roasted pumpkin soup is super easy! Just let it cool completely, then transfer it to an airtight container and pop it in the fridge. It’ll keep well for up to 3 days—perfect for quick meals later on! When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, stirring occasionally until warmed through. If it’s too thick, feel free to add a splash of vegetable broth or water to reach your desired consistency!

Nutritional Information

Each serving of this delicious roasted pumpkin soup is an estimated 180 calories. You’ll get about 9g of fat, 3g of protein, and 22g of carbohydrates. Plus, with 4g of fiber, it’s a wholesome choice! Remember, these values are estimates and can vary based on specific ingredients used.

FAQ About Roasted Pumpkin Soup

Got questions about roasted pumpkin soup? I’ve got answers! First off, can you use other squash? Absolutely! Butternut or acorn squash work beautifully too. What if you don’t have coconut milk? No worries! You can substitute it with regular milk or even almond milk for a lighter option. Looking to spice it up? A pinch of cayenne or smoked paprika can add a fun kick! And for serving suggestions? Try topping it with crunchy croutons, a swirl of olive oil, or even roasted pumpkin seeds for that extra texture. You’ll love how versatile this soup can be!

For more delicious soup recipes, check out Creamy Tomato Basil Soup or Classic Chicken Noodle Soup. If you’re interested in the health benefits of pumpkin, visit Healthline for more information.

Imprimer