Description
Fall’s coziest bowl! This velvety pumpkin soup with caramelized flavors is like wrapping yourself in a warm autumn blanket. Perfect for chilly evenings.
Ingredients
Scale
- 4 lbs (1.8 kg) sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion (about 1 cup), diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups (950 ml) vegetable or chicken broth
- 1 cup (240 ml) full-fat coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1½ teaspoons salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons maple syrup or honey (optional)
- Fresh thyme sprigs for garnish
- Toasted pumpkin seeds for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss pumpkin cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on a baking sheet. Roast for 25-30 minutes, turning halfway, until golden and tender.
- Heat remaining tablespoon of olive oil in a large pot over medium heat. Sauté onion for 4-5 minutes until translucent. Add garlic and ginger, cooking for another 30 seconds until fragrant.
- Add roasted pumpkin to the pot along with cinnamon, nutmeg, and cloves. Stir to coat with spices.
- Pour in broth, bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
- Remove from heat and let cool slightly. Purée the soup using an immersion blender or carefully transfer in batches to a standard blender until completely smooth.
- Return soup to pot over low heat. Stir in coconut milk or cream and maple syrup (if using). Warm gently without boiling.
- Taste and adjust seasonings as needed. Serve in warm bowls garnished with a swirl of cream, fresh thyme, and toasted pumpkin seeds.