Description
A comforting and flavorful soup made with roasted pumpkin and warm autumn spices, perfect for chilly days.
Ingredients
Scale
- 1 medium pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the pumpkin in the oven for about 25-30 minutes, or until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted pumpkin, cinnamon, nutmeg, and ginger to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, adding coconut milk if desired.
- Serve warm, garnished with a sprinkle of cinnamon.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg