Reluctant Housewife: Roasted Pumpkin Soup
It's pumpkin season! Not only have we come through Halloween and all the jack-o-lantern carving and pumpkin seed roasted we could handle but now we have a ton of pumpkins left over for Thanksgiving! It's so much! But, not to worry I have the most delicious and surprisingly EASY roasted pumpkin soup for you!
I love when you find a recipe that seems hard but turns out to be the easiest thing EVER!
I decided to add my own spin to the original recipe and gave it a slight Indian flare. You can keep its traditional holiday flavors intact by switching out the cumin for cloves. Or, simply taking out the cumin all together!
Check out the Reluctant Housewife episode here and grab the recipe below!
Roasted Pumpkin Soup
4 tablespoons olive oil, divided
One 4-pound sugar pie pumpkin
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, pressed or minced
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
Tiny dash of cayenne pepper (optional, if you like spice)
Freshly ground black pepper
4 cups (32 ounces) vegetable broth
½ cup full fat coconut milk or heavy cream
2 tablespoons maple syrup or honey
Preheat your oven to 425 degrees. Line a baking sheet with tin foil.
Slice pumpkin in half making sure to scrap out the seeds and pulp and slice into quarters to roast. Brush 1 tbs olive oil over the flesh of the pumpkin and place the quarters cut sides down and roast for 35 minutes or longer, or until the flesh is soft enough to pierce with a fork.
In a pan add 3 tbs olive oil to medium heat. Add onions, salt and garlic and sauté until aromatic. About 3-5 minutes.
After pumpkin is cooked peel the skin off and discard.
Add the pumpkin, cinnamon, nutmeg, cumin, salt and pepper to mixture and combine. Add broth and bring to a boil. Then reduce heat and simmer for fifteen minutes.
Sir in coconut milk and maple syrup. Pumpkin will break apart and become soupy as you stir it. Serve into bowls and enjoy!