Description
This Creamy Pumpkin Soup is a warm embrace in a bowl. Rich, smooth, and packed with flavor, it’s perfect for chilly evenings or holiday gatherings.
Ingredients
- Cooking Pumpkin (2-2.5 lb, aka pie pumpkin)
- Carrots (6-8 oz, about 2 medium)
- Avocado or Olive Oil (2 tbsp)
- Garlic Cloves (4-6, unpeeled)
- Coarse Salt (1.5 tsp)
- Black Pepper (1/2 tsp)
- Onion Powder (1 tsp)
- Garlic Powder (1 tsp)
- Paprika (1 tsp)
- Vidalia Onion (1/2 onion)
- Unsalted Butter (2 tbsp)
- Vegetable Broth (2 cups)
- Heavy Whipping Cream (1/2 cup)
- Cheddar Cheese (4 oz)
Instructions
- Preheat your oven to 425℉ (220℃).
- Cut the cooking pumpkin in half, remove seeds, and chop into cubes.
- Drizzle pumpkin and carrot cubes with oil and sprinkle with seasonings. Toss to coat.
- Spread the seasoned veggies on a baking sheet and roast for about 30 minutes.
- Sauté finely chopped Vidalia onion in melted butter until soft and translucent.
- Combine roasted veggies and sautéed onions in a pot with vegetable broth and simmer.
- Blend the mixture until smooth, then stir in cream and cheese until melted.
Notes
Prevent the pumpkin from being too watery by adding broth gradually.
Cut vegetables into uniform pieces for even roasting.
Allow butter to soften before adding onions to avoid burning.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg