As the chilly autumn air sets in, nothing warms the soul quite like a cozy bowl of hearty soup. And what’s more festive than a delicious pumpkin soup? Whether you’re hosting a fall gathering, or simply looking for a comforting meal for yourself, this Roasted Pumpkin and Garlic Soup Recipe is sure to please.
First, let’s start with the star of the show: the pumpkin. You’ll need to roast two pounds of pumpkin, along with a head of garlic. Chop the pumpkin into large cubes and place them on a baking sheet, surrounded by garlic cloves wrapped in foil. Drizzle the pumpkin with olive oil and season with salt and pepper, then bake for about 45 minutes, until the pumpkin is tender and caramelized.
Next, it’s time to blend the pumpkin and garlic into a smooth puree. In a blender or food processor, combine the roasted pumpkin and garlic, along with a cup of chicken broth and a cup of heavy cream. Puree until smooth, and season with salt and pepper to taste.
Now it’s time to get to the fun part – the toppings! We highly recommend garnishing your soup with roasted pumpkin seeds, a dollop of sour cream, and a sprinkle of fresh herbs like thyme or parsley.
And of course, we can’t forget the bread. A slice of crusty bread is the perfect accompaniment to this creamy soup, allowing you to soak up every last bit of goodness.
This Roasted Pumpkin and Garlic Soup Recipe is easy to make and guaranteed to satisfy your taste buds. With its rich flavor and creamy consistency, it’s the perfect way to cozy up on a crisp autumn evening. Plus, it’s a great way to use up any leftover pumpkins you might have lying around after Halloween!
So gather your ingredients, put on your favorite sweater, and get ready to indulge in a bowl of fall goodness. This recipe is sure to become a staple in your autumn meal rotation. Happy cooking!
