Description
A rich and creamy soup featuring roasted pumpkin and garlic, perfect for cozy evenings.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 head garlic, roasted
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Optional: herbs like thyme or sage for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast in the oven for about 30 minutes or until soft.
- In a large pot, heat olive oil over medium heat and sauté diced onion until translucent.
- Add pumpkin puree and vegetable broth, and stir well to combine.
- Squeeze the roasted garlic cloves into the soup and stir to incorporate.
- Bring the mixture to a simmer and cook for 10-15 minutes, adjusting seasoning with salt and pepper to taste.
- Remove from heat, stir in heavy cream, and use an immersion blender to puree until smooth.
- Serve warm, garnished with herbs if desired.
Notes
For extra flavor, consider using fresh herbs or adding a pinch of cayenne pepper for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg