Roasted Pumpkin Soup
This rich pumpkin soup is great on a cold day. Made with warm spices such as cinnamon, ginger and nutmeg, a great soup for the pumpkin lover.
- 4 cups pumpkin diced into cubes (about half of a pie pumpkin)
- 2 med carrots cut in sticks
- 3 tbsp avocado oil or olive oil
- 1 medium onion roughly chopped
- 2 cloves garlic roughly chopped
- 4 cups vegetable broth (or chicken)
- 2 tbsp maple syrup
- 1.5 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground clove
- 1/4 tsp ground ginger
Preheat oven to 400 degrees.
On a baking sheet, toss the diced pumpkin, carrots and 1/2 tsp of cinnamon with 2 tbsp of avocado oil. Pop in the oven to roast for 25-30 minutes, or until golden brown. Remove from the oven and set aside.
Place a large pot on medium-low heat. Add 1 tbsp of oil, the onions, salt and pepper. Cook the onions until translucent, then add the garlic, cinnamon, nutmeg, clove and ginger. Cook for an additional 2 minutes, then add the vegetable broth. Add the roasted pumpkin and carrots, and turn the heat to medium-high. Bring the soup to a boil, then turn the heat down for the soup to come down to a simmer. Cook for 10 minutes.
Remove the soup from the heat, and puree with an immersion blender (or puree the soup in batches with a regular blender). Return to the pot, adjust the seasonings to taste, then serve.
*Everyone has different taste-buds when it comes to cinnamon, nutmeg and ginger. I'd start light, and if you want to add more, add 1/8 of a tsp at a time.
This soup is very rich, but so delicious! Serve with pumpkin seeds to add some crunch or sour cream for added creaminess.