Creamy Pumpkin Soup with Roasted Garlic
A warm and comforting creamy pumpkin soup enhanced with the sweet flavor of roasted garlic, perfect for chilly evenings.
Equipment
- large pot
- oven
- immersion blender
- Aluminum foil
- cutting board
- sharp knife
Ingredients
- 1 medium Pumpkin About 3-4 lbs, peeled, seeded, and cubed.
- 1 head Garlic For roasting to enhance flavor.
- 2 tablespoons Olive oil For sautéing vegetables and roasting garlic.
- 1 medium Onion Chopped, for flavor base.
- 2 medium Carrots Diced, for sweetness and texture.
- 2 stalks Celery Diced, for flavor base.
- 4 cups Vegetable broth For soup base.
- 1 cup Heavy cream For creaminess.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- to taste Fresh thyme leaves For garnish.
Optional Ingredients
- 1 teaspoon Ground cumin For a warm, earthy flavor.
- 1/2 teaspoon Nutmeg For a hint of sweetness.
- 1/4 teaspoon Cayenne pepper For a spicy kick.
- 1 tablespoon Maple syrup For added sweetness.
- 1/2 cup Coconut milk For a tropical twist.
Instructions
- Peel and cube the pumpkin, then prepare the garlic by slicing off the top of the head and drizzling with olive oil.
- Wrap the garlic in aluminum foil and roast in a preheated oven at 400°F (200°C) for 30-35 minutes.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion, diced carrots, and diced celery for 5-7 minutes until soft.
- Add the cubed pumpkin to the pot and cook for an additional 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until the pumpkin is tender.
- Squeeze the roasted garlic cloves out of their skins and add to the pot. Blend the soup until smooth using an immersion blender.
- Stir in the heavy cream, season with salt and pepper, and heat through without boiling.
- Ladle the soup into bowls and garnish with fresh thyme leaves before serving.
Notes
This creamy pumpkin soup is perfect for chilly evenings and can be customized with optional spices and garnishes.