Pumkpin Soup
Cozy up to the comforting flavors of fall with this creamy Pumpkin Soup, a heartwarming dish that's as rich in taste as it is easy to prepare. Made with roasted pumpkin for a natural caramelized sweetness, this recipe combines aromatic spices like cinnamon and nutmeg with the velvety smoothness of heavy cream. A touch of garlic and sautéed onions brings depth to every spoonful, while a garnish of crunchy pumpkin seeds and fresh parsley adds a delightful finishing touch. Perfect for chilly evenings or as a festive starter, this hearty soup is ready in just 45 minutes and serves up to four. Whether you're looking for a wholesome family meal or an elegant dish to impress dinner guests, this pumpkin soup is a quintessential seasonal favorite.
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Recipe Information
Ingredients
- 3 cups pumpkin
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 garlic cloves
- 3 cups vegetable broth
- 0.5 cups heavy cream
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Cut the pumpkin into halves or quarters, remove the seeds, and place the pieces on a baking sheet. Drizzle 1 tablespoon of olive oil over the flesh, then roast for 45 minutes or until the pumpkin is fork-tender and caramelized. Let it cool, scoop out the flesh, and measure 3 cups.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until soft and translucent.
Mince the garlic and add it to the pot. Stir for 1-2 minutes until fragrant.
Add the roasted pumpkin flesh to the pot, followed by the vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper. Stir well and bring to a simmer.
Let the soup simmer for 15-20 minutes to allow the flavors to meld together.
Using an immersion blender, puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender.
Return the soup to the pot if necessary, and stir in the heavy cream. Adjust seasoning with additional salt and pepper as needed.
Serve the pumpkin soup hot in bowls. Garnish with toasted pumpkin seeds and a sprinkle of fresh parsley for a professional finish, if desired.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 35.5 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4037 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
