Creamy Roasted Pumpkin Soup

Ingredients

• 1 medium-sized pumpkin, about 2 kg (4.4 lbs), peeled and cut into chunks 1 medium-sized pumpkin, about 2 kg (4.4 lbs), peeled and cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 4 cups (950 ml) vegetable broth 4 cups (950 ml) vegetable broth
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the pumpkin chunks on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. 3.
   Roast the pumpkin in the preheated oven for about 30-40 minutes, or until it becomes tender and slightly caramelized.
4. 4.
   In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
5. 5.
   Add the roasted pumpkin chunks, ground cumin, and ground nutmeg to the pot. Stir well to coat the pumpkin with the spices.
6. 6.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Creamy Roasted Pumpkin Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a pumpkin variety that is suitable for roasting, such as butternut or kabocha. The roasting process enhances the natural sweetness and flavor of the pumpkin, resulting in a more delicious soup.

Tips & Tricks

• For an extra depth of flavor, you can add a sprinkle of smoked paprika or a dash of Worcestershire sauce to the soup.
• If you prefer a thinner consistency, you can add more vegetable broth or water to adjust the thickness of the soup.
• To make the soup more filling, you can serve it with a side of crusty bread or top it with croutons for added texture.

Serving advice

Serve the Creamy Roasted Pumpkin Soup in warm bowls, garnished with a sprinkle of fresh parsley. Accompany it with a slice of crusty bread or a side salad for a complete and satisfying meal.

Presentation advice

To elevate the presentation of the Creamy Roasted Pumpkin Soup, you can drizzle a swirl of cream on top of each serving and sprinkle some toasted pumpkin seeds for added texture and visual appeal.