Ingredients:
- 1 medium pumpkin, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Arrange the pumpkin cubes in a single layer on a baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with a pinch of salt. Roast the pumpkin for 20-25 minutes, or until it is tender and caramelized.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- Add the roasted pumpkin, chicken or vegetable broth, milk or coconut milk, cumin, and coriander to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender or food processor to puree it, working in batches if necessary.
- Season the soup with salt and pepper to taste. Serve the soup hot, garnished with a sprinkle of chopped herbs or a drizzle of cream if desired.
“This pumpkin soup is creamy and flavorful, and it is sure to be a hit with the whole family. Enjoy!”
