Roasted Pumpkin Soup: The Best Creamy Recipe You’ll Love
Enjoy this delicious and creamy roasted pumpkin soup, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 small pumpkin
- 1 medium onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- Salt to taste
- Fresh pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the pumpkin in half and scoop out the seeds.
- Place the pumpkin halves on a baking sheet and roast for 30-40 minutes until tender.
- In a large pot, sauté onion and garlic until translucent.
- Add roasted pumpkin and vegetable broth to the pot.
- Simmer for 10 minutes, then blend until smooth.
- Stir in heavy cream and spices, and heat through.
- Serve hot with a drizzle of cream on top.
Notes
- For added flavor, sprinkle with toasted pumpkin seeds.
- This soup can be made in advance and stored in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Roasted Pumpkin Soup, Pumpkin Soup, Creamy Soup, Fall Recipes