Roasted Pumpkin Purée Soup with a Twist

Ingredients

• 1 medium-sized pumpkin (about 3-4 pounds)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a richer texture)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• Fresh herbs for garnish (such as parsley, thyme, or chives)
• Pumpkin seeds or croutons for topping (optional)

Instructions

1. Preheat Your Oven
   • Set your oven to 375°F (190°C). While the oven heats up, let’s prepare the pumpkin.
2. Prepare the Pumpkin
   • Cut the pumpkin in half and scoop out the seeds. Don’t throw the seeds away—they make a delicious roasted snack!
   • Place the pumpkin halves on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper.
   • Roast in the preheated oven for 45-50 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
3. Sauté the Aromatics
   • While the pumpkin is roasting, heat the remaining olive oil in a large pot over medium heat.
   • Add the chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened and the onion is translucent, about 8-10 minutes.
   • Stir in the minced garlic and cook for an additional minute until fragrant.
4. Scoop and Purée the Pumpkin
   • Once the pumpkin is roasted, let it cool slightly. Scoop out the flesh and add it to the pot with the sautéed vegetables.
   • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
5. Blend to Perfection
   • Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
   • Return the blended soup to the pot and stir in the coconut milk (or heavy cream), ground cinnamon, nutmeg, and ground ginger.
   • Season with salt and pepper to taste. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
6. Simmer and Serve
   • Let the soup simmer for an additional 10 minutes, stirring occasionally. This allows the flavors to develop even more.
   • Ladle the soup into bowls and garnish with fresh herbs, pumpkin seeds, or croutons.

Tips for a Perfect Soup

• Roasting the Pumpkin Seeds: Clean and dry the seeds, toss them with a bit of olive oil, salt, and your favorite spices, then roast them in the oven at 300°F (150°C) for about 20-30 minutes, stirring occasionally, until they are crispy and golden.
• Enhancing the Flavor: For a deeper flavor, you can add a splash of apple cider vinegar or a squeeze of fresh lemon juice just before serving.
• Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Just reheat gently on the stovetop before serving.

Enjoy your cozy, comforting bowl of roasted pumpkin purée soup! It’s perfect for those chilly evenings or whenever you crave a taste of autumn.

Feel free to ask if you’d like more creative ideas or if you have any questions about the recipe!