Roasted Pumpkin Soup- Homemade Easy Recipe

Roasted Pumpkin Soup Recipe- Easy Thanksgiving Recipe

Roasted pumpkin soup, a velvety blend of autumn's harvest, warms hearts and signifies the spirit of gratitude during Thanksgiving gatherings. Its rich, comforting flavours embody the essence of the season's celebration.

Ingredients:

- 1 small to medium-sized sugar pumpkin (about 2-3 pounds)

- 2 tablespoons olive oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 carrot, chopped

- 1 celery stalk, chopped

- 1 apple, peeled, cored, and chopped

- 4 cups vegetable or chicken broth

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- Salt and black pepper to taste

- 1/2 cup heavy cream (optional)

- Roasted pumpkin seeds (pepitas) for garnish

- Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat the Oven:

   Preheat your oven to 400°F (200°C).

2. Prepare the Pumpkin:

   a. Cut the pumpkin in half and remove the seeds and stringy flesh using a spoon.

   b. Brush the inside of each pumpkin half with olive oil and sprinkle with salt and pepper.

   c. Place the pumpkin halves, cut-side down, on a baking sheet lined with parchment paper.

3. Roast the Pumpkin:

   Roast the pumpkin in the preheated oven for about 45 minutes to 1 hour, or until the flesh is soft and easily pierced with a fork.

4. Scoop Out the Pumpkin Flesh:

   Let the roasted pumpkin cool slightly, then scoop out the flesh from the skin. Discard the skin.

5. Sauté the Vegetables:

   a. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

   b. Add the chopped onion, garlic, carrot, celery, and apple. Sauté for about 5-7 minutes until the vegetables are tender.

6. Add the Roasted Pumpkin:

   Add the roasted pumpkin flesh to the pot with the sautéed vegetables.

7. Add Spices and Broth:

   a. Stir in the ground cinnamon, ground nutmeg, salt, and black pepper.

   b. Pour in the vegetable or chicken broth.

8. Simmer:

   Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-30 minutes, allowing the flavours to meld together.

9. Blend the Soup:

   Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids.

10. Add Cream (Optional):

   If desired, stir in the heavy cream to make the soup creamy and rich. Heat the soup gently if necessary.

11. Serve:

   Ladle the roasted pumpkin soup into bowls. Garnish with roasted pumpkin seeds and fresh parsley or chives if desired. Serve hot.

Enjoy your homemade Roasted Pumpkin Soup as a comforting Thanksgiving appetizer!

Also, look at the recipe of

Pumpkin Pie