Creamy Roasted Pumpkin Soup
Ingredients
-
4
tablespoons
olive oil
-
1
4-pound
sugar pie pumpkin
-
1
large
yellow onion, chopped
-
4
large or 6 medium
garlic cloves, pressed or minced
-
½
teaspoon
sea salt
-
½
teaspoon
ground cinnamon
-
½
teaspoon
ground nutmeg
-
⅛
teaspoon
cloves
-
1
dash
cayenne pepper (optional)
-
to taste
freshly ground black pepper
-
4
cups
vegetable broth
-
½
cup
full fat coconut milk or heavy cream
-
2
tablespoons
maple syrup or honey
-
¼
cup
pepitas (green pumpkin seeds)
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Halve the pumpkin, remove seeds, and cut into quarters. Brush with olive oil and roast for about 35 minutes until tender.
- In a pot, heat remaining olive oil and sauté onion, garlic, and salt until the onion is translucent.
- Remove the skin from the roasted pumpkin and add the flesh to the pot along with spices and broth. Bring to a boil and then simmer for 15 minutes.
- Toast the pepitas in a skillet until fragrant.
- Blend the soup until smooth, adding coconut milk and maple syrup after blending.
- Serve the soup with toasted pepitas on top.
Nutrition Facts (estimated)
Servings
4 to 6 bowls
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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