Description
Warm, velvety, and full of cozy fall flavor, this Toasty Roasted Pumpkin Soup is perfect for chilly nights.
Ingredients
- 2–3 lb (900–1350 g) sugar pumpkin
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1 large onion, diced
- 1 large carrot (optional for sweetness)
- 3 cloves garlic, minced
- 4 cups (1 L) vegetable or chicken stock
- 1/4 tsp ground nutmeg
- 1/2 cup (120 ml) heavy cream or full-fat coconut milk
- 1–1.5 tsp salt, to taste
- 1/2 tsp black pepper, to taste
- 1 tsp apple cider vinegar or lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Halve and seed the pumpkin, then toss wedges with 2 tbsp olive oil and 1 tsp salt.
- Roast cut-side down on a rimmed baking sheet for 35–40 minutes until tender and caramelized.
- Meanwhile, sweat the diced onion, carrot, and minced garlic in a Dutch oven with 1 tbsp olive oil over medium heat for 6–8 minutes until translucent.
- Scoop the roasted flesh into the pot, add the stock and ground nutmeg, and simmer for 10 minutes.
- Purée the soup until silky using an immersion blender or high-speed blender.
- Stir in the heavy cream or coconut milk and season to taste with salt and pepper.
- Optionally, add apple cider vinegar or lemon juice to brighten the flavors.
Notes
For a smoother texture, blend the soup in batches or strain through a fine-mesh sieve. This soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American