Description
A rich, velvety roasted pumpkin soup with caramelized aromatics and a touch of cream. This cozy autumn dish is nutrient-dense and incredibly comforting.
Ingredients
Scale
- 2 lbs pumpkin, peeled and cubed
- 2 medium carrots, chopped
- 1 medium yellow onion, quartered
- 4 cloves garlic, peeled
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400F (200C).
- Place pumpkin, carrots, onion, and garlic on a large baking sheet.
- Drizzle with olive oil, salt, and pepper, then toss to coat evenly.
- Roast for 25-30 minutes until the vegetables are tender and edges are browned.
- Transfer the roasted vegetables into a large pot and pour in the vegetable broth.
- Simmer on low heat for 10 minutes to integrate the flavors.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in the heavy cream over low heat and serve immediately.