Autumn-Spiced Roasted Pumpkin Soup: A Cozy, Indulgent Delight
Warm up with this delicious Autumn-Spiced Roasted Pumpkin Soup, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium pumpkin
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 4 cups vegetable broth
- 1 cup coconut milk
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the pumpkin in half and remove the seeds. Drizzle with olive oil and roast for about 45 minutes.
- In a pot, sauté the onions and garlic until translucent.
- Once the pumpkin is roasted, scoop out the flesh and add to the pot.
- Add the spices and vegetable broth, bring to a boil, and simmer for 20 minutes.
- Blend the soup until smooth, then stir in the coconut milk. Serve hot.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Garnish with pumpkin seeds for added texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Autumn-Spiced Roasted Pumpkin Soup, pumpkin soup, fall recipes