Smoky Roast Pumpkin Soup
Indulge in the heartwarming flavors of autumn with this smoky roast pumpkin soup. It's velvety, rich, and filled with a blend of spices that make it the perfect comfort food for chilly evenings. The smokiness from the roasted pumpkin enhances the flavor profile, making this soup an irresistible delight.
Ingredients
- 1 whole medium-sized pumpkin (around 2 kg)
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of ground cinnamon
- 4 cups of vegetable broth
- Salt and black pepper to taste
- 1/2 cup of heavy cream
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 200°C (392°F). Cut the pumpkin into halves, scoop out the seeds and cut into wedges. Arrange the wedges on a baking sheet.
- Drizzle the pumpkin with 1 tablespoon of olive oil and season with salt and black pepper. Roast in the oven for about 30-40 minutes or until tender and edges are slightly charred.
- Once the pumpkin is cool enough to handle, scoop out the flesh and set aside.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent.
- Add the minced garlic, smoked paprika, and cinnamon into the pot, cooking for another 1-2 minutes until the spices are aromatic.
- Add the roasted pumpkin to the pot along with the vegetable broth. Allow the mixture to simmer for 20 minutes.
- Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, let the soup cool slightly before transferring to a countertop blender.
- Once blended, place the soup back on the heat and stir in the heavy cream. Season again with salt and black pepper, if needed.
- Serve the soup hot, garnished with chopped fresh parsley.
- Enjoy this hearty, smoky roast pumpkin soup as an exquisite start to your meal or as a healthful, satisfying dinner in itself.