Thick and Creamy Pumpkin and Roasted Garlic Soup
Warm up with our rich and creamy Pumpkin and Roasted Garlic Soup. This comforting autumn soup has a velvety texture and a warm, golden-orange color, topped with a swirl of cream, fresh herbs, and roasted garlic cloves. Perfect for a cozy meal, it pairs wonderfully with crusty bread.
Servings 6
Ingredients
- 2 15 oz Cans of Pumpkin Puree
- 1 Head Garlic
- 2 Tbl Olive Oil
- 1 Large Onion, Chopped
- 4 Cups Vegetable Broth
- 1 Cup Heavy Cream or Half and Half
- 1 Tsp Ground Cumin
- 1/2 Tsp Ground Nutmeg
- Salt/Pepper To Taste
- Chopped Parsley and Extra Cream for Garnish
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C).Cut the top off the head of garlic to expose the cloves, drizzle with a bit of olive oil, wrap in foil, and place on a baking sheet. Roast for 30-35 minutes, or until the garlic is soft. Let it cool slightly.
- Sauté the Onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Make the Soup: Squeeze the roasted garlic cloves out of their skins and add them to the pot with the sautéed onion. Add the pumpkin puree, vegetable broth, cumin, and nutmeg to the pot. Stir to combine. Bring to a boil, then reduce heat and let simmer for 10-15 minutes to allow the flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.Stir in the heavy cream and season with salt and pepper to taste. Heat through without boiling.
- Serve: Ladle the soup into bowls. Garnish each bowl with a swirl of cream and a sprinkle of fresh chopped parsley. Serve with crusty bread on the side.