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Roasted Pumpkin Soup

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 180
A warm and comforting pumpkin soup made with roasted butternut squash, onions, and garlic, perfect for cozy days.

Ingredients

Vegetables

  • 2 pieces butternut squash, halved lengthwise
  • 2 pieces large onions, halved and peeled
  • 2 bulbs garlic, skins left on, tops trimmed
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon salt, plus more for seasoning
  • 1 teaspoon freshly cracked black pepper, plus more for seasoning
  • 0.5 cup water
  • 4 cups chicken broth, at room temperature
  • sliced for serving sourdough bread (optional)
  • sour cream for garnish sour cream (optional)
  • chopped for garnish chives (optional)
  • red pepper flakes for garnish red pepper flakes (optional)

Instructions 

  • Preheat oven to 350°F (180°C). Place vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 45 minutes.
  • Add water, cover with foil, and roast for another 45 minutes until tender. Cool slightly, then squeeze garlic from skins.
  • Scoop pumpkin flesh into a pot with onions and garlic. Add chicken broth and blend until smooth. Warm through and season to taste.

Notes

For extra flavor, garnish with sour cream, chives, and red pepper flakes.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: pumpkin