Roasted Garlic Pumpkin Soup

$- Medium pumpkin - Whole bulb of garlic - Medium onion - Extra virgin olive oil - Ground cumin - Ground nutmeg - Sea salt - Freshly cracked black pepper - Fresh parsley or cilantro leaves - Additional coconut milk When making roasted garlic pumpkin soup, the right ingredients are key. I like using a medium pumpkin that weighs about 3-4 pounds. It gives a great base for the soup. Choosing a fresh bulb of garlic adds a rich flavor. A medium onion will help build the base for the soup, giving it warmth and sweetness. For spices, I always include ground cumin and nutmeg. These spices add depth to the flavor. I also use sea salt and freshly cracked black pepper to season the soup just right. Garnishing the soup can elevate its look and taste. Fresh parsley or cilantro leaves add a nice color. A drizzle of extra coconut milk on top makes it look fancy. This soup is not just tasty; it’s also a feast for the eyes! {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Get a whole bulb of garlic. Cut off the top to show the cloves. Drizzle 1 tablespoon of olive oil on it. Wrap the garlic in aluminum foil to keep it moist. - Take your diced pumpkin and chopped onion. Place them on a large baking sheet. Add 1 tablespoon of olive oil, sea salt, black pepper, and ground cumin. Mix everything well to coat evenly. - Place the wrapped garlic bulb on the baking sheet next to the pumpkin and onion. Roast them together for about 30-35 minutes. Check when the pumpkin is soft and caramelized at the edges. - Keep an eye on the time to avoid burning. - Remove the baking sheet from the oven and let it cool a bit. Squeeze the roasted garlic cloves into a large pot. They should be soft and smell amazing. - Add the pumpkin and onion from the baking sheet into the pot. Pour in the vegetable broth and sprinkle ground nutmeg. Mix it all together and heat gently until it simmers. - Use an immersion blender to puree the soup until smooth. You can also use a countertop blender if you don’t have an immersion one. Just be careful with the hot liquid. - Stir in 1 cup of coconut milk and let it heat for another 5 minutes. Taste the soup and add more sea salt or black pepper as needed. - Serve the warm soup in bowls. Garnish with fresh parsley or cilantro for a bright touch. Enjoy this warm, hearty dish! - Adding herbs or spices: Fresh herbs like thyme or sage can boost the flavor. You can also add a pinch of red pepper flakes for a hint of heat. - Alternative toppings: Try using roasted pumpkin seeds or a swirl of coconut milk. These add texture and flavor to your soup. - Using an immersion blender vs. countertop blender: An immersion blender is easy to use right in the pot. It helps you avoid spills. If using a countertop blender, blend in small batches to keep it safe. - Ensuring a creamy texture: To get a creamy soup, blend until all chunks are gone. Adding coconut milk at the end makes it rich and smooth. - Elegant serving suggestions: Pour the soup into pretty bowls. Drizzle with coconut milk and sprinkle herbs on top for a nice look. - Accompaniments to enhance the meal: Serve with warm, crusty bread or a simple salad. This makes your meal feel complete and cozy. Pro Tips Choose the Right Pumpkin: For the best flavor and texture, opt for a sugar pumpkin or a pie pumpkin, which are sweeter and more flavorful than larger carving pumpkins. Roast the Garlic Properly: Make sure to wrap the garlic tightly in aluminum foil to prevent it from burning, which can give a bitter taste to the soup. Adjusting Consistency: If the soup is too thick after blending, gradually add more vegetable broth or coconut milk until you reach your desired consistency. Add Spice Gradually: Start with less cumin and nutmeg, and taste as you go. You can always add more, but it's hard to balance if you add too much at once. {{image_4}} You can change up your roasted garlic pumpkin soup by using different squash varieties. Butternut or acorn squash works great too. They add their unique taste and texture. You can also mix in seasonal spices like cinnamon or allspice. These spices bring warmth to the soup, making it even more comforting in fall. If you want a vegan or dairy-free soup, coconut milk is perfect. It adds creaminess without dairy. You can also use almond milk or oat milk for a lighter option. For those watching their sodium, try using low-sodium vegetable broth. This keeps the soup flavorful while reducing salt. You can cook this soup in a slow cooker for a hands-off approach. Just put all the ingredients in the pot and let it cook on low for 6-8 hours. This method deepens the flavors and makes it super easy. If you're short on time, use an Instant Pot. Cook the ingredients on high pressure for about 15 minutes. This gives you a rich soup in no time. To store leftover soup, let it cool slightly first. Then, pour it into an airtight container. You can keep it in the fridge for up to five days. Just make sure the lid is on tight to keep it fresh. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for the soup to expand. It can last in the freezer for about three months. When you’re ready to eat, thaw it overnight in the fridge. This method keeps the flavor intact. To reheat the soup, you can use the stove or microwave. If using the stove, warm it over low heat. Stir it often to avoid burning. For the microwave, heat in short bursts, stirring in between. Glass or ceramic containers work best for storage. They heat evenly and won’t change the soup's taste. How long does it take to make roasted garlic pumpkin soup? It takes about 55 minutes to make this soup. You spend 15 minutes prepping and 40 minutes cooking. Can I use canned pumpkin instead of fresh? Yes, you can use canned pumpkin. It saves time and still tastes great. What can I substitute for coconut milk? You can use almond milk or cashew cream. They add a nice flavor but aren't as rich. What to serve with roasted garlic pumpkin soup? This soup pairs well with crusty bread or a fresh salad. You can also add roasted seeds for crunch. How can I make this soup spicier? Add a pinch of cayenne pepper or some red pepper flakes. This will give it a nice kick. Can I use regular milk instead of coconut milk? Yes, you can use regular milk. However, it will change the flavor and creaminess slightly. How to replace garlic if allergic? You can use garlic oil or shallots. They provide a similar taste without using garlic. This blog post covered how to make roasted garlic pumpkin soup using simple ingredients. We explored the main components like pumpkin, garlic, and onions, along with spices for flavor. You learned key steps for preparation and cooking, plus tips for variations and storage. As you try this recipe, remember to adjust it to your taste. Cooking is fun and allows for creativity. Enjoy your delicious, warm bowl of soup!$

Roasted Garlic Pumpkin Soup

A creamy and flavorful pumpkin soup infused with roasted garlic, perfect for a cozy meal.

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Prep Time 15

Cook Time 40

Total Time 55

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 medium pumpkin, peeled and diced into 1-inch cubes
1 whole bulb garlic
1 medium onion, finely chopped
2 tablespoons extra virgin olive oil, divided
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
to taste sea salt and freshly cracked black pepper
1 cup full-fat coconut milk
for garnish fresh parsley or cilantro leaves

Instructions

Begin by preheating your oven to 400°F (200°C).
While the oven is heating, prepare the garlic: slice the top off the bulb to expose the individual cloves. Drizzle the exposed cloves with 1 tablespoon of olive oil. Enclose the bulb in a piece of aluminum foil to keep it from drying out.
On a large baking sheet, combine the diced pumpkin and chopped onion. Drizzle with the remaining tablespoon of olive oil and season generously with sea salt, black pepper, and ground cumin. Toss the mixture well to ensure even coating.
Place the wrapped garlic bulb onto the baking sheet with the pumpkin and onion. Roast everything in the preheated oven for about 30-35 minutes, or until the pumpkin is tender and begins to caramelize at the edges.
After roasting, remove the baking sheet from the oven. Allow it to cool slightly, then squeeze the roasted garlic cloves from their skins into a large pot. The cloves should be soft and fragrant.
Add the roasted pumpkin and onion from the baking sheet to the pot, along with the vegetable broth and ground nutmeg. Stir to combine, then heat over medium heat until the mixture comes to a gentle simmer.
Using an immersion blender, carefully puree the soup until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid.
Once pureed, stir in the coconut milk and let the soup heat through for an additional 5 minutes. Taste and adjust seasoning with sea salt and freshly cracked black pepper as needed.
Serve the warm soup in bowls, garnished with fresh parsley or cilantro for a pop of color and added freshness.

Notes

For an elegant touch, drizzle a little extra coconut milk on top of each bowl of soup and add a few additional herbs for garnish before serving. Serve with crusty bread for a complete meal.

Keyword pumpkin soup, roasted garlic, vegetarian