Roasted Pumpkin Soup Recipe

Cooking Directions

1. 1

   Roasting the Pumpkin

   Preheat the oven to 400°F (200°C). Toss the chopped pumpkin with olive oil, salt, and black pepper. Spread it in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

2. 2

   Sautéing the Onions and Garlic

   In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ground ginger, and cook for another 1-2 minutes until fragrant.

3. 3

   Blending the Soup

   Add the roasted pumpkin to the pot with the onions and garlic. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.

4. 4

   Preparing the Ginger Yogurt

   In a small bowl, mix together yogurt and a pinch of ground ginger. Adjust seasoning with salt if needed.

5. 5

   Serving the Soup

   Ladle the soup into bowls. Top with a dollop of ginger yogurt, sprinkle with pumpkin seeds, and garnish with fresh cilantro.