Ingredients
Scale
- 2 cups (500 g) pumpkin, diced
- 1 tablespoon (15 ml) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon (5 g) ground cinnamon
- 1/2 teaspoon (2.5 g) nutmeg
- 4 cups (1 L) vegetable broth
- 1/2 cup (120 ml) heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent. Add the roasted pumpkin, cinnamon, and nutmeg.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, then stir in the heavy cream.
- Adjust seasoning and serve hot, garnished with fresh parsley.
Notes
- For added flavor, consider using smoked paprika.
- Pureed soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy pumpkin soup, pumpkin soup recipe, fall soup