Roasted Pumpkin Soup
Prep Time:
Total Time:
Servings:
Difficulty:
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 Arils,for garnish
Instructions
- Preheat oven to 425°F.
- 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.
- 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.
- Blend the mixture with an immersion blender or transfer to a blender to blend until smooth.
- Add the mixture back to the pan. Add the coconut milk and stir well; continue to simmer for another 10 minutes. Remove from heat.
- Garnish the soup with pepitas, crème fraîche, and POM Wonderful Pomegranate Arils.
