Roasted Pumpkin Soup with Crunchy Pumpkin Seeds

#RelevantHashtags
#RoastedPumpkinSoup #CrunchyPumpkinSeeds #FallRecipe #AutumnFlavours #SeasonalSoup #PumpkinSoup #HealthySoup

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:

  1. 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.
  2. 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.
  3. Add the roasted pumpkin, chicken broth, thyme, oregano, nutmeg and cinnamon. Bring to a boil, reduce heat and simmer for 30 minutes.
  4. 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.
  5. Return the soup to the pot and season with salt and pepper to taste.
  6. In a small skillet, heat the pumpkin seeds over medium-low heat until lightly toasted, about 5 minutes.
  7. Serve the soup hot, topped with the toasted pumpkin seeds. Enjoy!