HERE IS YOUR OUTPUT
Pumpkin Soup
Creamy Roasted Pumpkin Soup
Ingredients:
1 medium pumpkin (about 2 lbs), peeled and cubed
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 cup coconut milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Pumpkin seeds and fresh parsley for garnish
Directions:
Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper, and spread on a baking sheet.
Roast the pumpkin for 25-30 minutes, or until tender and lightly browned.
In a large pot, heat the remaining olive oil over medium heat.
Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
Add the roasted pumpkin to the pot, along with the vegetable broth, and bring to a simmer.
Using an immersion blender, purée the soup until smooth.
Alternatively, you can transfer the soup in batches to a blender.
Stir in the coconut milk, ground cinnamon, and ground nutmeg.
Adjust seasoning with salt and pepper to taste.
Simmer for an additional 10 minutes to allow the flavors to meld.
Serve hot, garnished with pumpkin seeds and fresh parsley.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 180 kcal | Servings: 4 servings
DISH PRESENTATION PARAGRAPHS
This Creamy Roasted Pumpkin Soup is a celebration of autumn in a bowl. The natural sweetness of roasted pumpkin is beautifully complemented by the warmth of cinnamon and nutmeg, while the coconut milk adds a luscious, creamy texture. It’s a soup that’s both comforting and nutritious, making it a perfect choice for chilly days.
Ideal for a cozy dinner or as a starter for a fall gathering, this soup is as versatile as it is delicious. The garnish of pumpkin seeds and fresh parsley not only adds a delightful crunch but also enhances the presentation, making this dish as visually appealing as it is tasty. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and sure to impress.
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