Roasted Pumpkin Soup
Creamy and savory pumpkin soup made from roasted pumpkin and fall spices.
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Servings: 3 people
Calories: 172kcal
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Equipment
- 1 greased baking sheet
- 1 medium size pot or dutch oven
- 1 Immersion Blender (or blender)
Ingredients
- 1 sugar pie pumpkin (or two cups of pumpkin puree, see notes)
- 1 tablespoon butter (or avocado oil if dairy free)
- 2 tablespoon avocado oil
- 3-4 cloves garlic minced
- 1 medium yellow onion diced
- 1 cup chicken bone broth (homemade or store bought)
- 2-3 tablespoon apple cider vinegar (adjust to taste)
- ½ cup heavy cream (or coconut cream if dairy free)
- 2 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2-3 tablespoon green pumpkin seeds (optional)
- salt to taste
Instructions
- Preheat the oven to 400°F.
- Slice the pumpkin in half lengthwise. Scoop out the seeds and stringy center of the pumpkin.
- Cover the fleshy side of the pumpkin halves in melted butter or avocado oil and flip over onto a greased baking sheet.
- Bake the pumpkin for 15-20 minutes or until a fork can easily mash the pumpkin flesh.
- Meanwhile in a medium sized pot or dutch oven, sauté the onion and garlic in avocado oil until the onion has caramelized.
- Then add in the chicken bone broth and deglaze the bottom of the pot.
- Once the pumpkin is fully roasted, scoop out the pumpkin flesh into the pot.
- Add in the apple cider vinegar (to taste), spices, and cream. Let it simmer for 5-10 minutes.
- Blend the soup with an immersion blender (or you can pour it into a blender and blend) until creamy and smooth.
- Spoon the soup into bowls and top with pumpkin seeds before serving.
Notes
You can easily substitute canned pumpkin puree for the roasted sugar pie pumpkin. It will save you some time, however you won't get the exact same flavor.
Optional: You can roast the pumpkin seeds before adding to the soup.
Nutrition
Calories: 172kcal | Carbohydrates: 21g | Protein: 4.8g | Fat: 8.7g | Saturated Fat: 5.2g | Cholesterol: 27mg | Sodium: 274mg | Potassium: 523mg | Fiber: 6.3g | Sugar: 8g | Calcium: 84mg | Iron: 3mg
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