Description
A creamy pumpkin soup served in a roasted pumpkin bowl for a festive and delicious meal.
Ingredients
Scale
- 1 medium pumpkin (for the bowl)
- 2 cups pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds.
- Brush the inside with olive oil and roast for 30 minutes.
- In a pot, sauté onion and garlic until soft.
- Add pumpkin puree, broth, and spices. Simmer for 20 minutes.
- Blend the soup until smooth, then stir in the cream.
- Pour the soup into the roasted pumpkin bowl and serve.
Notes
- Use a firm pumpkin for better stability.
- Adjust seasoning to taste.
- Garnish with toasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin soup, pumpkin bowl, fall recipes, vegetarian soup