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Roasted Pumpkin Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 180
A warm and comforting pumpkin soup with aromatic spices, perfect for chilly days.

Ingredients

Vegetables

  • 1 medium pumpkin (preferably small or irregularly shaped, imperfect pumpkin)
  • 2 tablespoons olive oil (for roasting)
  • 3 cloves garlic (minced)
  • 1 teaspoon ground cinnamon (warming spice)
  • 1/2 teaspoon ground ginger (fresh or dried)
  • 4 cups vegetable broth (or water with seasoning)
  • to taste salt and pepper (for seasoning)
  • 1 tablespoon apple cider vinegar (optional, for brightness)

Instructions 

  • Preheat oven to 400°F (200°C). Cut pumpkin, scoop seeds, rub with 1 tbsp olive oil, and roast 30-40 mins until soft and charred edges.
  • Cool pumpkin, scoop flesh. In a pot, sauté garlic in 1 tbsp olive oil for 30 seconds.
  • Add roasted pumpkin, cinnamon, and ginger. Cook 2-3 mins to release aroma.
  • Pour in vegetable broth, simmer 10 mins. Blend until smooth. Season with salt, pepper, and vinegar if desired.
  • Reheat if needed. Serve hot, garnished with herbs or a drizzle of olive oil.

Notes

For a creamier texture, add a splash of coconut milk before blending.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: pumpkin