Roasted Pumpkin Soup: The Best Cozy Recipe for Fall Evenings
Warm up with this delicious roasted pumpkin soup, perfect for chilly fall evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ginger, grated
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spread pumpkin puree on a baking sheet and roast for 20 minutes.
- In a pot, sauté the onion and garlic until translucent.
- Add the roasted pumpkin, vegetable broth, cumin, and ginger. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Stir in coconut milk and heat through.
- Blend until smooth and season with salt and pepper.
Notes
- This soup can be garnished with pumpkin seeds or a swirl of coconut milk.
- For a spicier soup, add a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted Pumpkin Soup, Cozy Recipe, Fall Recipes