ROASTED PUMPKIN SOUP

My favorite Fall Soup! It's rich, creamy and so comforting!

The secret is roasting the pumpkin in the oven! Roasting pumpkin in the oven brings out that wonderful earthy and nutty flavor that makes all the difference. I added caramelized onion, garlic, warm spices, and a splash of coconut milk for an exotic twist.

Finish off the soup with a swirl of sour cream and roasted pumpkin seeds.

Tip: You can use a handheld immersion blender, or just a regular blender to puree the soup. If using a regular blender, you will want to puree the soup in 2 - 3 batches.

Serve with crusty toasted bread for dipping!

Recipe

ROASTED PUMPKIN SOUP

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Author: Hello Ani

This thick and creamy pumpkin soup is made with real roasted pumpkin, caramelized onion, garlic and warming spices. Finished off with with a swirl of sour cream and roasted pumpkin seeds. A Fall favorite!

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Ingredients

• 1 small pumpkin , about 4 cups
• 2 tablespoon olive oil
• ½ onion coarsely chopped
• 4 gloves garlic
• 1 teaspoon curry powder
• ¼ teaspoon nutmeg
• 2 ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoon white wine
• 15 oz coconut milk - 1 can
• 3 cups chicken stock, or vegetable stock
• Creme fraiche, or coconut cream for serving + roasted pumkin seeds for garnish

Instructions

• Preheat oven to 350 °F

  1. Line a baking sheet with with parchment paper. Cut the pumpkin in half. Drizzle with olive oil, and season with salt. Place cut side down onto prepared baking sheet and roast in oven ca. 40 minutes. Remove from oven. When the pumpkin is cool enough to handle, scoop out the flesh into a bowl. Set aside.

  2. In a pan over medium heat add olive oil. Add onion, garlic, curry powder, nutmeg, salt and pepper. Saute until vegetables are soft and fragrant about 10 minutes.

  3. Deglaze pan with white wine. Add the pumkin puree, chicken stock and coconut milk. Stir and bring to a boil. Reduce the heat to medium low and simmer to meld the flavors, about 20 minutes.

  4. Blend with immersion blender, or (vitamix blender), blend until smooth.

  Laddle the soup into bowls. Top each portion with a swirl of creme fraiche, or sour cream. Garnish with toasted pumpkin seeds, croutons or spicey roasted chickpeas. Serve imediately.

Nutrition

Calories: 402kcal | Carbohydrates: 29g | Protein: 9g | Fat: 31g | Saturated Fat: 22g | Sodium: 1525mg | Potassium: 1562mg | Fiber: 2g | Sugar: 10g | Vitamin A: 28944IU | Vitamin C: 33mg | Calcium: 101mg | Iron: 7mg

COURSE: Soup

CUISINE: American

KEYWORD: Curried Pumpkin Soup Recipe, Kürbis Suppe, Pumpkin Soup, Roasted Pumpkin Soup

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