Pumpkin Soup Recipe
Roasted pumpkin and spices, served with garlic bread.
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Ingredients
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Pumpkin Soup
Garlic Bread
Method
Pumpkin Soup Preparation
- 1
Prepare the Pumpkin
Preheat your oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes until tender.
- 2
Sauté the Aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 3
Combine Ingredients
Once the pumpkin is roasted, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth, and add cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth and return to the pot. If desired, stir in the heavy cream.
- 5
Reheat and Serve
Heat the soup gently, adjusting seasoning as needed. Serve hot, garnished with a swirl of heavy cream if using.
Garlic Bread Preparation
- 6
Prepare the Garlic Butter
In a small bowl, mix together the softened butter, minced garlic, and a pinch of salt until well combined.
- 7
- 8
Toast the Bread
Place the bread on a baking sheet and toast in the oven at 400°F (200°C) for about 10-12 minutes until golden and crispy.
- 9
Garnish and Serve
Remove the garlic bread from the oven and sprinkle with chopped parsley before serving alongside the pumpkin soup.
