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Creamy Pumpkin Soup

This pumpkin soup combines roasted fresh pumpkin with aromatic spices and herbs, blended into a smooth, velvety consistency. The soup is finished with a hint of secret flavor-enhancing ingredients, resulting in a warm, slightly sweet final appearance that is both comforting and visually appealing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • About 4–5 cups of chopped pumpkin 1 kg will be needed for this recipe. If using canned pumpkin, use about 15 oz.
  • 2 tablespoons olive oil for roasting
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon secret ingredient soy sauce for a vegetarian option or fish sauce for umami flavor
  • Salt and black pepper to taste

Equipment

  • Baking tray for roasting
  • Large pot or Dutch oven
  • Blender or immersion blender
  • Knife and cutting board

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Toss pumpkin chunks with olive oil and a pinch of salt and pepper, then spread evenly on a baking tray.
  3. Roast the pumpkin for 30–40 minutes, depending on the size of the chunks. Check for tenderness by poking the pumpkin with a fork. If it easily pierces through, it’s ready.
  4. While the pumpkin roasts, heat olive oil in a large pot over medium heat.
  5. Add chopped onion and garlic to the pot, cooking for 4–5 minutes until softened and fragrant.
  6. Once the pumpkin is done roasting, add it to the pot with the onions and garlic.
  7. Pour in vegetable or chicken broth and bring the mixture to a simmer.
  8. Add cinnamon, nutmeg, fish sauce or soy sauce, and stir to combine.
  9. Let the soup simmer for 10–15 minutes to allow the flavors to meld.
  10. If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splattering.
  11. Taste and adjust seasoning, adding more salt, pepper, or spices as needed.
  12. Serve hot, garnished with a drizzle of cream or a sprinkle of roasted pumpkin seeds, if desired.

Notes

Roast the pumpkin until caramelized for added sweetness. Adjust seasoning to your taste at the end for the perfect flavor balance.