This Roasted Pumpkin and Rosemary Soup Recipe is a delightful blend of sweet roasted pumpkin and fragrant rosemary, perfect for autumn. The combination creates a creamy and comforting soup that warms you from the inside out.
The recipe is simple to follow and highlights the natural flavors of the ingredients. It’s an excellent choice for a cozy dinner or as a starter for a festive meal.
Creamy Roasted Pumpkin and Rosemary Soup
This soup features roasted pumpkin blended with aromatic rosemary and spices, resulting in a rich and velvety texture. The recipe takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium pumpkin (about 3-4 pounds), peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream or coconut milk (optional)
- Pumpkin seeds and fresh rosemary for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pumpkin: Peel and dice the pumpkin into small cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the Pumpkin: Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
- Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 5 minutes).
- Combine Ingredients: Add the roasted pumpkin, vegetable broth, and rosemary to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
- Add Creaminess: If desired, stir in heavy cream or coconut milk for added richness. Heat gently without boiling.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh rosemary. Serve hot with crusty bread.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 210kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 28g
