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Roasted Pumpkin Soup

Roasted Pumpkin Soup

Recipe by

  • Prep Time

    20

    Mins

  • Total Time

    1+

    Hrs

  • Serves

    4

  • Difficulty

    Medium

Preparation

  1. Preheat the oven to 425°F.
  2. Add the pumpkin to a baking sheet lined with foil or parchment paper. Drizzle about 1 tablespoon of olive oil over the pumpkin; toss to mix well. Roast the pumpkin for 40 minutes or until fork-tender; set aside to cool for a few minutes.
  3. In a large saucepan or Dutch oven, add the remaining 1 tablespoon of olive oil. Over medium heat, cook the onions for about 4 minutes until translucent. Add the garlic and sauté for 3 minutes longer. Add the roasted pumpkin, salt, pepper, ginger, cumin, turmeric, and broth. Bring to a boil, then cover and simmer for about 15 minutes.
  4. Blend the mixture with an immersion blender or transfer to a blender to blend until smooth.
  5. Add the mixture back to the pan. Add the coconut milk and stir well; continue to simmer for another 10 minutes. Remove from heat.
  6. Garnish the soup with pepitas, crème fraîche, and POM Arils.

Ingredients

  • 1 2-lb. sugar pumpkin, peeled, seeded, and cut into ½" pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 cups vegetable broth
  • 1 14-oz. can full-fat coconut milk
  • ¼ cup pepitas (pumpkin seeds), for garnish
  • ¼ cup crème fraîche, for garnish
  • ¼ cup POM Wonderful Pomegranate Fresh Arils, for garnish

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit