From the kitchen of Lamson
Roasted Pumpkin Soup
Total time: 1 hr 20 min |
Servings: 3
Total time: 1 hr 20 min
Servings: 3
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Roasted Pumpkin Soup Recipe
This delectable fall comfort soup not only captures the essence of the season but also offers a soothing and nourishing experience for your taste buds. Whether you’re curling up by the fireplace or hosting a gathering with loved ones, this recipe is sure to bring warmth and joy to your autumn days. Enjoy the flavors of fall, and let the comforting aroma of this soup fill your home with coziness and happiness.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the pumpkin halves cut-side down on a baking sheet and roast for about 30-40 minutes or until the pumpkin is tender.
- 2
Scoop out the pumpkin flesh and set it aside.
- 3
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
- 4
Add the roasted pumpkin flesh, vegetable broth, and ground nutmeg to the pot. Season with salt and pepper.
- 5
Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
- 6
Use an immersion blender or a regular blender to puree the soup until smooth.
- 7
Stir in the coconut milk and warm the soup over low heat.
- 8
Serve hot, garnished with roasted pumpkin seeds and sliced fresh bread.
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Lamson
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From the kitchen of Lamson
Roasted Pumpkin Soup
Prep time:
Cook time:
Total time: 1 hr 20 min
Servings: 3
Description
This delectable fall comfort soup not only captures the essence of the season but also offers a soothing and nourishing experience for your taste buds. Whether you’re curling up by the fireplace or hosting a gathering with loved ones, this recipe is sure to bring warmth and joy to your autumn days. Enjoy the flavors of fall, and let the comforting aroma of this soup fill your home with coziness and happiness.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the pumpkin halves cut-side down on a baking sheet and roast for about 30-40 minutes or until the pumpkin is tender.
- 2
Scoop out the pumpkin flesh and set it aside.
- 3
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
- 4
Add the roasted pumpkin flesh, vegetable broth, and ground nutmeg to the pot. Season with salt and pepper.
- 5
Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
- 6
Use an immersion blender or a regular blender to puree the soup until smooth.
- 7
Stir in the coconut milk and warm the soup over low heat.
- 8
Serve hot, garnished with roasted pumpkin seeds and sliced fresh bread.
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