Description
A velvety, rich, and comforting autumn soup made with roasted pumpkin, aromatic ginger, and a touch of cream. Perfect for chilly evenings.
Ingredients
Scale
- 3 lbs Sugar Pumpkin, peeled and cubed
- 2 tbsp Olive Oil
- 3 tbsp Unsalted Butter
- 1 Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 1/2 tsp Ground Nutmeg
- 4 cups Vegetable Broth
- 1/2 cup Heavy Cream
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F and roast pumpkin cubes with oil and salt for 25 minutes.
- Melt butter in a large pot over medium heat and sauté onions and garlic until soft.
- Stir in grated ginger and nutmeg, cooking for 1 minute.
- Add roasted pumpkin and vegetable broth; bring to a simmer for 10 minutes.
- Blend the mixture using an immersion blender until completely smooth.
- Stir in heavy cream and heat through on low for 2-3 minutes.
- Season with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop/Oven
- Cuisine: American