Here’s a simple and delicious Pumpkin Soup recipe that captures the essence of autumn. It’s cosy, flavourful, and easy to prepare!
Servings: 4–6 servings
Preparation time: 15 minutes
Cooking/Roasting time: 30–40 minutes (25–30 minutes for roasting, 10 minutes for simmering)
INGREDIENTS
-
1 medium pumpkin, peeled, seeded, and cubed
-
1 large onion, chopped
-
3 garlic cloves, peeled
-
2 carrots, chopped
-
2 tbsp olive oil
-
4 cups vegetable or chicken broth
-
1/2 tsp ground cinnamon
-
1/2 tsp ground nutmeg
-
Salt and pepper to taste
-
1/2 cup heavy cream or coconut milk (optional for creaminess)
-
Fresh thyme or rosemary for garnish (optional)
INSTRUCTIONS
1. Preheat Oven: Set your oven to 400°F (200°C).
2. Roast the Vegetables:
-
Place the cubed pumpkin, chopped onions, garlic, and carrots on a baking sheet.
-
Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
-
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden, stirring halfway through.
3. Blend the Soup:
-
Transfer the roasted vegetables to a large pot.
-
Add the broth, cinnamon, and nutmeg, then bring it to a simmer over medium heat for about 10 minutes to let the flavours meld.
-
Use an immersion blender to puree the soup until smooth (or transfer it to a regular blender in batches, then return to the pot).
4. Finish and Serve:
-
Stir in the cream or coconut milk if using, and adjust the seasoning with more salt and pepper if needed.
-
Garnish with fresh thyme or rosemary, and serve warm.
Tips:
-
For extra richness, you can roast some seeds (like pumpkin or squash seeds) and sprinkle them on top before serving.
-
Serve with a side of crusty bread for dipping.
