Roasted Pumpkin Soup: The Best Cozy Recipe for Fall Dining
This roasted pumpkin soup is the ultimate comfort food for the fall season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups roasted pumpkin
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 cup coconut milk
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the pumpkin in half, scoop out the seeds, and roast it cut side down for 30-40 minutes.
- In a pot, sauté the onions and garlic until translucent.
- Add the roasted pumpkin and vegetable broth, and bring to a simmer.
- Mix in the spices and coconut milk, and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot with a drizzle of coconut milk on top.
Notes
- This soup can be made in advance and refrigerated.
- Add a sprinkle of pumpkin seeds for garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3 grams
- Sodium: 300 milligrams
- Fat: 15 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Protein: 3 grams
- Cholesterol: 0 milligrams
Keywords: Roasted Pumpkin Soup