Roasted Pumpkin Soup
This simple soup recipe will be one of your favorites!
Ingredients
- 1 Butternut Squash
- 2 Garlic Cloves
- 2 cups Carrot
- 1 cup Onion Chopped
- 1 ½ cups Chicken Broth
- 3 tablespoon Olive Oil
- 1 teaspoon Cayenne Powder
- ¼ teaspoon Pepper
- Salt
- Pumpkin Seeds Peeled, For Garnish
Instructions
- Prepare the ingredients. Chop the vegetables. Put it in a baking dish.
- Sprinkle the vegetables with olive oil, add salt and cayenne red pepper. Use sprigs of rosemary, thyme if desired.
- Put in a preheated oven to 200 C for 30-40 minutes until the vegetables are soft. During the baking process, mix a couple of times.
- put the vegetables in a saucepan. Pour in the broth so that it covers the vegetables. Puree the vegetables with a blender.
- After boiling, cook the pumpkin soup over low heat for 10 minutes.
- Pour the hot soup on plates and add the peeled pumpkin seeds.
Notes
Roast pumpkin with spices: Before roasting, toss pumpkin pieces with olive oil, salt, pepper, and a pinch of cinnamon or nutmeg to deepen the soup's flavor profile.
Incorporate coconut milk for creaminess: Stir in full-fat coconut milk during blending to achieve a rich, velvety texture and subtle sweetness.
Garnish with toasted pumpkin seeds: Sprinkle roasted pepitas on top for a delightful crunch and added visual appeal.
Nutrition
Calories: 229kcalCarbohydrates: 33gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 526mgPotassium: 955mgFiber: 6gSugar: 9gVitamin A: 30834IUVitamin C: 47mgCalcium: 127mgIron: 2mg
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