Description
This creamy pumpkin soup is a delightful blend of roasted pumpkin, garlic, and a touch of cheddar, making it the perfect comfort food for any occasion. Easy to make, it’s a cozy dish that brings warmth to your kitchen.
Ingredients
Scale
- 2–2.5 lb cooking pumpkin (aka pie pumpkin)
- 6–8 oz carrots (2 medium)
- 2 tbsp avocado or olive oil
- 4–6 garlic cloves
- 1.5 tsp salt (like coarse kosher or Himalayan salt)
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 Vidalia onion
- 2 tbsp unsalted butter
- 2 cups vegetable broth
- 1/2 cup heavy whipping cream
- 4 oz cheddar cheese
Instructions
- Preheat oven to 425℉.
- Slice the pumpkin in half and scoop out the seeds.
- Cube the pumpkin and place in a bowl.
- Peel and chop the carrots, add to the bowl.
- Drizzle with oil and season with salt, pepper, onion powder, garlic powder, and paprika. Toss well.
- Spread on a baking sheet and add unpeeled garlic cloves.
- Roast for about 30 minutes until golden and fragrant.
- Sauté diced onion in butter until translucent.
- Add roasted vegetables and garlic to the pot with sautéed onions.
- Pour in vegetable broth and simmer for a few minutes.
- Blend the mixture until smooth.
- Return to pot, stir in cream and cheese until melted.
Notes
You can use canned pumpkin instead of fresh.
Roasted garlic mellows the flavor and enhances sweetness.
For a thicker soup, you can puree part of it.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 71mg