Creamy Roasted Pumpkin Soup | Perfect Fall Comfort Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 400°F (200°C).

Cut pumpkin in half and scoop out seeds.

Place pumpkin halves cut-side down on a baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast in the oven until tender, about 30-40 minutes.

While the pumpkin roasts, chop onion and garlic.

Heat olive oil in a large pot over medium heat.

Add onion and garlic; sauté until translucent, about 5-7 minutes.

Remove roasted pumpkin from the oven and let cool slightly.

Scoop out the flesh of the pumpkin and add it to the pot with onion and garlic.

Pour in vegetable broth and add bay leaf, thyme, and nutmeg.

Bring to a simmer and cook for 10 minutes to meld flavors.

Remove bay leaf and blend the soup until smooth using an immersion blender or regular blender.

Stir in heavy cream and lemon juice; season with salt and pepper to taste.

Serve hot, garnished with croutons and pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens