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Roasted Pumpkin Soup with Crunchy Pumpkin Seeds
This delicious roasted pumpkin soup with crunchy pumpkin seeds is the perfect seasonal dish for a chilly autumn day. The roasted pumpkin adds a delicious depth of flavour, while the crunchy pumpkin seeds add a delicious crunchy texture. This soup is both comforting and healthy, making it the perfect meal for any time of the year.
Ingredients:
- 1 small pumpkin, cut into cubes and roasted
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1/2 cup pumpkin seeds
Directions:
- Preheat the oven to 375°F. Place the cubed pumpkin onto a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and lightly browned.
- Heat the remaining olive oil in a large pot over medium-high heat. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.
- Add the roasted pumpkin, chicken broth, thyme, oregano, nutmeg and cinnamon. Bring to a boil, reduce heat and simmer for 30 minutes.
- Using an immersion blender, blend the soup until smooth. If you do not have an immersion blender, you can carefully transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and season with salt and pepper to taste.
- In a small skillet, heat the pumpkin seeds over medium-low heat until lightly toasted, about 5 minutes.
- Serve the soup hot, topped with the toasted pumpkin seeds. Enjoy!