Pumpkin Soup with Toasted Pepitas
Pumpkin soup is a popular dish during Halloween and Thanksgiving in the United States.
This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Pumpkin Soup with Toasted Pepitas
Ingredients
Instructions
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Preheat oven to 350°F (175°C).
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Cut the pumpkin in half and scrape out the seeds and pulp. Cut the pumpkin into chunks.
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Drizzle the pumpkin chunks with olive oil and place on a baking sheet. Roast in the preheated oven until tender, about 30 minutes.
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Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until onion is translucent.
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Add the roasted pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender to puree the soup until smooth.
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Stir in the heavy cream, cinnamon, nutmeg, salt, and pepper.
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Cook for another 5 minutes, stirring occasionally.
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Meanwhile, heat a small skillet over medium heat. Add the pepitas and toast until lightly browned and fragrant.
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Serve the pumpkin soup hot, garnished with toasted pepitas.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 21g8%
- Sugars 7g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
