Baked Pumpkin Soup
Author: WildAJA
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This Baked Pumpkin Soup is a warm and inviting dish that captures the essence of autumn. Enjoy it with a side salad for a complete meal.
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Ingredients:
Number of portions: 4
1
small pumpkin or butternut squash (about 2-3 pounds)
2 Tablespoon(s)
olive oil
1
onion, chopped
2 Clove(s)
garlic, minced
1 Teaspoon(s)
ground cinnamon
4 Cup(s)
vegetable broth
1 Cup(s)
coconut milk
Acc. to taste
salt and black pepper
Fresh parsley or chives, for garnish (optional)
Preparation:
Preparation time: 30-60 min.
- Preheat your oven to 375°F (190°C).
- Cut the pumpkin in half, remove the seeds and stringy bits, and cut it into large chunks. You can leave the skin on as it will become soft during baking.
- Place the pumpkin chunks on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast the pumpkin in the preheated oven for about 40-45 minutes or until the flesh is tender and can be easily pierced with a fork.
- Once the pumpkin is roasted, remove it from the oven and let it cool slightly. Scoop the flesh away from the skin and set it aside.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until they become soft and translucent.
- Stir in the ground cinnamon and nutmeg and cook for an additional minute to release their flavors.
- Add the roasted pumpkin to the pot and stir well to combine with the onion and spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, but be sure to let it cool slightly before blending to avoid splattering.
- Return the soup to the pot and stir in the heavy cream (or coconut milk). Simmer for an additional 5 minutes, allowing the soup to heat through.
- Season with salt and black pepper to taste.
- Serve the Baked Pumpkin Soup hot, garnished with fresh parsley or chives, if desired.
Author: WildAJA
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