Ingredients with Measurements:
- 1 medium-sized pumpkin (about 3-4 pounds)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional)
- Pumpkin seeds, for garnish
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the pumpkin in half and remove the seeds and pulp.
3. Brush the pumpkin halves with olive oil and place them cut-side down on a baking sheet.
4. Roast the pumpkin in the oven for 45-50 minutes, or until the flesh is tender and easily pierced with a fork.
5. While the pumpkin is roasting, heat the remaining olive oil in a large pot over medium heat.
6. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
7. Add the vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot and bring to a simmer.
8. Once the pumpkin is done roasting, let it cool slightly and then scoop out the flesh and add it to the pot.
9. Use an immersion blender or transfer the soup to a blender and blend until smooth.
10. If using heavy cream, stir it into the soup.
11. Serve hot, garnished with pumpkin seeds.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving:
Calories: 180
Fat: 10g
Carbohydrates: 22g
Protein: 3g
Sodium: 680mg
Fiber: 4g
Sugar: 9g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Instead of heavy cream, you can use coconut milk for a dairy-free option.
- If you don't have pumpkin seeds, you can use toasted pecans or croutons for garnish.
Variations:
- Add a tablespoon of honey for a touch of sweetness.
- Add a diced apple to the pot with the onion and garlic for extra flavor.
- Top the soup with a dollop of sour cream or Greek yogurt.
Tips and tricks:
- To make scooping out the pumpkin easier, you can cut it into smaller pieces before roasting.
- If you want a thinner soup, you can add more broth or water.
- If you want a thicker soup, you can use less broth or add a potato to the pot before blending.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of cinnamon or a drizzle of olive oil.
Garnishes:
Pumpkin seeds, toasted pecans, croutons, sour cream, Greek yogurt, cinnamon, olive oil.
Pairings:
This soup pairs well with a crusty bread or a salad.
Suggested side dishes:
A side salad or a grilled cheese sandwich would be a great accompaniment to this soup.
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can add a potato to the pot before blending to thicken it up.
Food safety advice:
- Make sure to wash the pumpkin thoroughly before cutting it.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Pumpkin soup has been a popular dish in North America since the early 1800s. It was originally made by Native Americans and was later adopted by European settlers.
Flavor profiles:
This soup has a sweet and savory flavor with hints of cinnamon and nutmeg.
Serving suggestions:
Serve this soup as a starter for a fall or winter meal.
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