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.
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the ground cinnamon and nutmeg and cook for an additional minute to release their flavors.
  7. Add the roasted pumpkin to the pot and stir well to combine with the onion and spices.
  8. 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.
  9. 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.
  10. 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.
  11. Season with salt and black pepper to taste.
  12. Serve the Baked Pumpkin Soup hot, garnished with fresh parsley or chives, if desired.

Author: WildAJA

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