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- Medium pumpkin (about 3-4 pounds) - Whole bulb of garlic - Medium onion - Olive oil - Vegetable broth - Ground cumin - Nutmeg - Salt and pepper - Coconut milk - Fresh parsley or cilantro for garnish Gather these ingredients to make a warm bowl of roasted garlic pumpkin soup. Each one adds to the soup's rich flavor. The pumpkin gives a sweet and creamy base. Garlic brings a savory depth that makes this soup unique. The onion adds a slight sweetness, while spices like cumin and nutmeg warm your soul. Using fresh ingredients makes a big difference. Choose a pumpkin that feels heavy for its size. It should have a smooth, firm skin. Selecting a whole bulb of garlic ensures you get that sweet, roasted flavor. The olive oil helps to enhance the roasting process and adds a lovely richness. Coconut milk not only adds creaminess but also a hint of sweetness. This balances the savory flavors nicely. Fresh herbs like parsley or cilantro not only brighten the dish but also give it a pop of color. Each ingredient plays a role in creating a comforting, flavorful soup. Take the time to prep each item well. Peel and dice the pumpkin and chop the onion. This will help everything cook evenly. With these ingredients, you’re all set to create a delicious bowl of roasted garlic pumpkin soup. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This heat will help caramelize the pumpkin. 2. Cut off the top of the garlic bulb. Drizzle it with olive oil. Wrap it in foil. This keeps the garlic soft and sweet when roasted. 1. Spread the diced pumpkin and chopped onion on a baking sheet. Drizzle with olive oil. 2. Sprinkle salt, pepper, and ground cumin over the veggies. Toss them to coat well. 3. Place the wrapped garlic on the baking sheet. Roast everything in the oven for 30-35 minutes. The pumpkin should be tender and slightly browned. 1. Once the veggies are done, squeeze the roasted garlic into a large pot. The cloves will slide out easily. 2. Add the roasted pumpkin and onion to the pot. Pour in the vegetable broth and nutmeg. Bring it to a simmer over medium heat. 3. Use an immersion blender to puree the soup until smooth. If you don’t have one, transfer it in batches to a blender. 4. Stir in the coconut milk and heat for 5 more minutes. Adjust salt and pepper to taste. Now, your roasted garlic pumpkin soup is ready to enjoy! To peel and dice pumpkin, use a sharp knife. Cut the pumpkin in half and scoop out the seeds. Then, slice it into smaller wedges. Now, remove the skin with your knife. Dice the flesh into small cubes for even cooking. When selecting a pumpkin, look for one that feels heavy for its size. The skin should be firm and free from blemishes. A deep orange color usually means better flavor. Using an immersion blender is easy and quick. You can blend the soup directly in the pot. This method saves time and dirty dishes. Just make sure to keep it low to avoid splatters. If you use a traditional blender, let the soup cool slightly first. Blend in batches to avoid overflow. Always cover the lid with a towel to protect yourself from hot soup. Garnish your soup with fresh parsley or cilantro for a pop of color. You can also drizzle in some extra coconut milk for creaminess. Serve with warm bread or crackers on the side for a complete meal. Pro Tips Choose the Right Pumpkin: Opt for a sugar or pie pumpkin for a sweeter, creamier soup. These varieties are specifically grown for cooking and have a better flavor than larger decorative pumpkins. Roast the Garlic Longer: If you prefer a deeper, sweeter garlic flavor, roast the garlic for an extra 10-15 minutes. This will caramelize the garlic even more, enhancing the overall taste of your soup. Adjusting Consistency: If the soup is too thick, gradually add more vegetable broth or coconut milk until you reach your desired consistency. Always taste and adjust seasoning after adding more liquid. Garnish Creatively: Experiment with different garnishes like toasted pumpkin seeds, a drizzle of balsamic reduction, or a swirl of coconut cream. These add texture and visual appeal to your dish. {{image_2}} If you want to switch things up, you can easily change the broth. Use chicken broth instead of vegetable broth for a richer taste. For a lighter option, consider using water or homemade broth. If you're looking for dairy-free or vegan options, coconut milk is a great choice. It adds creaminess without dairy. You can also try almond milk or cashew cream to keep it light and flavorful. To boost the taste, consider adding herbs like thyme or rosemary. These herbs bring a fresh touch to the soup. If you like heat, a pinch of cayenne pepper can spice things up. For toppings, try adding toasted pumpkin seeds or croutons for a crunch. A drizzle of balsamic glaze can also add a nice tang. Fresh herbs like parsley or cilantro can enhance the look and taste. In fall, add warm spices like cinnamon or allspice for a cozy feel. These spices complement the pumpkin's sweetness. You might also add apples for a fruity twist. In winter, try adding root vegetables like carrots or sweet potatoes. These will add depth and warmth to the soup. You can also mix in kale or spinach for added nutrients. To keep your roasted garlic pumpkin soup fresh, store it in the fridge. Use an airtight container for best results. This helps to keep out air and moisture. The soup stays good for about 3 to 5 days. Always cool the soup to room temperature before sealing it. This step helps to avoid condensation. Freezing soup is a great way to save it. First, let the soup cool completely. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you are ready to eat, take it out and thaw it overnight in the fridge. Reheat it in a pot on low heat. Stir often to keep it smooth and creamy. Making this soup ahead of time is easy. You can roast the pumpkin and garlic a day before. Store them in the fridge. When you are ready, blend them with the broth and coconut milk. This way, you have a quick meal ready for busy days. It’s perfect for lunch or dinner, and it warms you up nicely! How long does roasted garlic pumpkin soup last in the fridge? Roasted garlic pumpkin soup lasts about 4 to 5 days in the fridge. Store it in a sealed container. It tastes better as the flavors meld. Can I make this soup ahead of time? Yes, you can make this soup a day or two ahead. Just reheat it on the stove before serving. This soup is great for meal prep! What can I serve with pumpkin soup? You can serve pumpkin soup with crusty bread, a side salad, or grilled cheese. These pair nicely and add texture to your meal. Caloric content per serving Each serving of roasted garlic pumpkin soup has about 200 to 250 calories. This can vary based on portion size and extra toppings. Health benefits of key ingredients - Pumpkin: Rich in vitamins A and C, good for your vision and skin. - Garlic: Boosts your immune system and has anti-inflammatory properties. - Coconut milk: Offers healthy fats that may help with heart health. How to make the soup creamier To make the soup creamier, add more coconut milk. You can also use heavy cream if you prefer. Blend it well for a smooth texture. Adjusting spice levels for personal preference You can adjust the spice levels by adding more or less cumin and nutmeg. Taste as you go to find what you like best! This blog post takes you through the joys of making roasted garlic pumpkin soup. We covered key ingredients, step-by-step cooking methods, and tips for perfect results. Each section helps you create a flavorful dish that warms the heart. Remember to explore variations and storage options to suit your needs. Cooking can be simple and fun with the right guidance. Enjoy your soup-making journey!

Roasted Garlic Pumpkin Soup

A creamy and flavorful soup made with roasted pumpkin and garlic, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium pumpkin, peeled and diced
  • 1 whole bulb garlic
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 0.5 teaspoon nutmeg
  • to taste salt and pepper
  • 1 cup coconut milk
  • for garnish fresh parsley or cilantro

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the top off the bulb of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
  • Spread the diced pumpkin and chopped onion on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and ground cumin. Toss to coat.
  • Add the wrapped garlic to the baking sheet and roast everything in the oven for about 30-35 minutes or until the pumpkin is tender and slightly caramelized.
  • Once done, remove everything from the oven. Squeeze the roasted garlic cloves from their skins into a large pot.
  • Add the roasted pumpkin and onion to the pot along with the vegetable broth and nutmeg. Bring to a simmer over medium heat.
  • Use an immersion blender (or transfer to a blender in batches) to puree the soup until it's smooth.
  • Stir in the coconut milk and heat through for an additional 5 minutes, adjusting salt and pepper to taste.
  • Serve the soup hot, garnished with fresh parsley or cilantro.

Notes

Adjust seasoning to taste and serve with crusty bread.
Keyword pumpkin, roasted garlic, soup, vegetarian