Pumpkin resonates with carving on the Halloween Day. However, there is more to this gourd than the you think. One of the major benefit of consuming this vegetable is that it’s a natural appetite suppressant. It’s also a fat burner as it’s an excellent source of protein and fiber. It’s a versatile gourd which can be used in any meal of the day – pumpkin spice latte to pumpkin pie.
Here is a simple and easy to make pumpkin soup recipe that’s sure to please your taste bud while aiding in weight loss. This soup is very filling and keeps you filled for a longer time. Also you can refrigerate this soup for 3 to 4 days. Else freeze pureed soup for a couple of months.
Healthy Creamy Roasted Pumpkin Soup
- Olive oil divided – 4 tbsp.
- Sugar pie pumpkin – 1/4 pound
- Onion chopped – 1
- Garlic cloves – 6
- Sea salt – 1/2 tsp
- Cinnamon – 1/2 tsp
- Nutmeg – 1/2 tsp
- Cloves – 1/2 tsp
- Black pepper – as per taste
- Vegetable broth – 4 cups
- heavy cream – 1/2 cup
- Honey – 2 tbsp
Preheat the oven to 425 degrees F. Line the baking tray with parchment paper.
Halve the pumpkin and scoop out the seeds. Now cut the pumpkin into quarters. Apply around 1 tbsp of olive oil on the flesh of the gourd and roast the pumpkin for 35 minutes. That’s till the flesh can be easily pierced with the fork.
In a heavy bottomed pot add the remaining olive oil and sauté the onion, garlic and salt. Stir for 10 minutes until the onions are translucent.
Now add the flesh of the roasted pumpkin, cayenne pepper, nutmeg, cloves and black pepper. Use the back of the spoon to smash pumpkin pieces. Add the broth and allow the mixture to boil. Reduce the heat and simmer for 20 minutes.
Once the squash is well cooked, add the cream, and honey. Remove from the heat and allow it to cool. Use an immersion blender to puree the mixture.
Use the scooped out flesh of the pumpkin you use for carving this Halloween day to make this yummylicious soup.