Description
Warm up this fall with a creamy, savory Easy Fall Roasted Pumpkin Soup bursting with seasonal flavors, perfect for cozy evenings.
Ingredients
Scale
- 1 medium sugar pumpkin (about 3 pounds)
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp ground cinnamon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice the pumpkin in half, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 30-40 minutes until tender when pierced with a fork.
- While the pumpkin cools, heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until fragrant and translucent (about 5-7 minutes).
- Once cooled, scoop the roasted pumpkin flesh into the pot with sautéed onions and garlic. Pour in vegetable broth to reach your desired consistency and stir well.
- Stir in coconut milk and ground cinnamon. Let it simmer on low heat for about 10 minutes for flavors to meld.
- Transfer soup into bowls, garnish with toasted pumpkin seeds or a swirl of coconut milk if desired. Serve with crusty bread or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added warmth, consider incorporating a pinch of nutmeg or cayenne pepper. Substitute pumpkin with butternut squash or sweet potatoes for different flavors. Save roasted pumpkin seeds for garnishing or snacking!