Pumpkin Soup

This velvety pumpkin soup combines the earthy sweetness of roasted pumpkin with aromatic herbs, offering a comforting start to any meal. This nutritious delight is perfect for fall and serves as a wonderful light meal when paired with crusty bread.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4

Ingredients

2 lbs pumpkin, peeled and cubed

1 large onion, chopped

3 cloves garlic, minced

2 tbsp olive oil

4 cups vegetable broth

1 tsp dried sage

1 tsp dried thyme

Salt and pepper to taste

1/2 cup heavy cream

Crusty bread for serving

Instructions

1. Preheat the oven to 400°F (200°C).

2. Toss the pumpkin cubes, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet.

3. Roast in the oven for 25-30 minutes, or until the pumpkin is tender and caramelized.

4. In a large pot, combine the roasted vegetables with vegetable broth, sage, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. Use an immersion blender to puree the soup until smooth and creamy.

6. Stir in the heavy cream and adjust seasoning with salt and pepper.

7. Serve hot with crusty bread on the side.

Storage

Store the pumpkin soup in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat the soup on the stove over medium heat, stirring occasionally, until heated through. Alternatively, microwave on high for 2-3 minutes, stirring halfway.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.