
Steps
- Preheat the oven to 200°C (400°F).
- Toss the pumpkin, garlic, and onion with olive oil, salt, and pepper on a baking tray.
- Roast in the oven for about 25-30 minutes until tender and caramelized.
- Transfer the roasted vegetables to a pot and add the vegetable broth. Bring to a simmer.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and nutmeg, then adjust seasoning if necessary.
- Serve hot, garnished with toasted pumpkin seeds.
Ingredients
- 200g pumpkin, peeled and cubed
- 1 clove garlic, minced
- 1 small onion, chopped
- 1 tablespoon olive oil
- 400ml vegetable broth
- 50ml heavy cream
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon toasted pumpkin seeds for garnish
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