Learn how to make delicious and healthy Creamy Pumpkin Soup by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1/2 lb raw pumpkin
- 1/4 yellow onion, chopped
- 1 clove garlic, pressed or minced
- 1/3 tsp cloves
- 1 cup vegetable stock
- 1 Tbsp unsweetened almond milk
- 1 tsp honey
- 1 Tbsp pumpkin seeds
- 1 Tbsp cream (garnish)
- Ground cinnamon
- Ground nutmeg
- Balsamic vinegar
- Salt and pepper
Instructions
- Preheat the oven to 425°F/220°C.
- Line a baking sheet with parchment paper. Cut the pumpkin into quarters and scoop out the seeds. Brush or rub 1 tsp of olive oil over the flesh of the pumpkin and place the pumpkin, cut sides down, onto the baking sheet.
- Roast until the pumpkin flesh is easily pierced with a fork, about 25 minutes (possibly longer). Remove from the oven and set aside to cool.
- Heat the remaining olive oil in a pot over medium heat. When the oil begins to simmer, add onion, garlic, and salt and stir to combine. Cook, stirring occasionally, until onion is translucent, about 8-10 minutes.
- Peel skin off the pumpkin quarters, discard skin, and add to the pot. Add cinnamon, nutmeg, cloves, and a few twists of freshly ground black pepper to taste. Use spoon to break up the pumpkin and pour in vegetable stock.
- Bring the mixture to a boil, then reduce the heat and simmer to give flavors time to meld, about 10 minutes.
- While soup is cooking, toast pumpkin seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden. Transfer them to a bowl to cool.
- Once the pumpkin mixture is done cooking, stir in almond milk and honey. Remove soup from the heat and let cool slightly. Place in a blender or use emulsifier until smooth.
- Taste and add seasoning as needed. Transfer the puréed soup to a serving bowl. Sprinkle the soup with toasted pumpkin seeds and top with cream and balsamic vinegar (if desired). Serve.
