A quintessential winter favorite, Roasted Pumpkin Soup is a delightful blend of comfort and nutrition. The earthy, sweet flavours of pumpkin come alive with roasting, while the added spices create a comforting warmth perfect for the colder months.
Ingredients:
- 1.5 kg pumpkin, peeled and cut into cubes
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 onions, diced
- 3 cloves garlic, minced
- 1 litre vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- Cream and pumpkin seeds for garnish
Instructions:
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Preheat your oven to 200°C. Toss the pumpkin cubes in olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 30-40 minutes or until soft and caramelized.
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In a large pot, sauté the onions and garlic until soft. Add the spices and cook for another minute.
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Add the roasted pumpkin to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer for about 20 minutes.
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Use a stick blender to puree the soup until smooth. Adjust seasonings to taste.
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Serve hot, garnished with a swirl of cream and a sprinkle of pumpkin seeds.
