EASY ROAST PUMPKIN SOUP – It’s a creamy, thick, and full of flavor Pumpkin Soup. Easily, to make and suitable at any time. Keep reading and follow recipe steps to prepare your own version of this soup.
— 2 small onions.
— 4 pound (1.81 kg) sugar pie pumpkin.
— half cup pepitas (pumpkin seeds).
— 2 tablespoon garlic paste.
— 6 tablespoon olive oil.
— Salt, to taste.
— half cup heavy cream.
— half teaspoon ground cinnamon.
— 5 ground nutmeg.
— 1 teaspoon freshly ground black paper.
— 5 cup vegetable broth.
— half teaspoon cloves.
— 2 tablespoon honey.
Preheat the oven to 428 °F (220C).
Cut the pumpkin into two pieces and scoop out the seeds.
Cut the pumpkin into 4 equal pieces and brush olive oil over the pumpkin inside, bake for 30 minutes until orange flesh is easily separated with a fork, wait to cool for 5 minutes
Heat the olive oil in the pan and fry the onion, salt, and garlic paste and stir until onion is soft and golden light brown, remove the pumpkin peel and discard.
Add the pumpkin, cloves, black pepper into the vegetable broth. Using a spoon, break up the pumpkin a little, and let all mixture boil for 20 minutes.
Toast the pepitas at low flame until it is golden brown and put in rest for cooling.
When pumpkin mixture is ready then add the coconut milk and honey and stir it and remove from heat, wait for cooling, then put the mixture inside the blender and blend it until the mixture looks like smooth.
For more taste, add heavy cream or Coconut milk
Serve and enjoy.