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Roasted Pumpkin Soup

This pumpkin soup is made by roasting chunks of pumpkin until caramelized, then blending them into a smooth, velvety purée. The addition of warm spices like nutmeg and cinnamon enhances the natural sweetness, resulting in a fragrant, comforting dish with a rich texture and beautiful golden color.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: American Comfort Food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 3 –4 cups pumpkin peeled seeded, and cubed (about 500–700 grams)
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg Use spices lightly to enhance flavor without overpowering the savory profile
  • Salt and black pepper to taste
  • 4 cups vegetable broth
  • 1/2 cup heavy cream optional
  • 1 –2 teaspoons lemon juice or apple cider vinegar optional

Equipment

  • Baking tray
  • Large pot or saucepan
  • Blender or immersion blender
  • Knife and cutting board
  • Spoon or spatula

Method
 

  1. Preheat oven to 200°C (400°F)
  2. Peel, deseed, and cut pumpkin into chunks
  3. Place pumpkin on a baking tray, drizzle with olive oil, and season with salt and pepper
  4. Roast for 30–40 minutes, or until fork-tender and lightly caramelized
  5. Heat oil in a pot and sauté chopped onion until soft
  6. Add garlic and cook for about one minute
  7. Add roasted pumpkin along with cinnamon and nutmeg
  8. Pour in vegetable broth and simmer for 10–15 minutes
  9. Allow the soup to cool slightly before blending, or blend in batches to avoid splashing
  10. Stir in cream if using and add lemon juice or vinegar
  11. Adjust seasoning and serve hot