Roasted Pumpkin Soup Without Heavy Cream
Roasted pumpkin soup gets its smooth, cozy texture from blended vegetables, not heavy cream. Make it dairy-free or add cream and pepper to serve.
Servings: 4
Ingredients
- ½ pumpkin about 2 cups, deseeded
- 1 medium onion halved
- 4–5 garlic cloves
- 1- inch piece fresh ginger
- 4 medium tomatoes
- 1–2 teaspoons olive oil
- Water as needed
- Salt to taste
- 1 tablespoon fresh cream optional, for garnish
- Freshly crushed black pepper to taste
Instructions
- Preheat the oven to 350°F (180°C).
- Arrange the pumpkin, onion, garlic, ginger, and tomatoes on a baking tray.½ pumpkin, 1 medium onion, 4–5 garlic cloves, 1- inch piece fresh ginger, 4 medium tomatoes
- Drizzle with olive oil and coat the vegetables.1–2 teaspoons olive oil
- Roast for 15–20 minutes, then check the vegetables.
- Remove the onion, tomatoes, garlic, or ginger early if they are tender.
- I kept my ginger and garlic till the end, as they were big.
- Keep roasting the pumpkin until a knife passes through easily and the edges are browned.
- The total time will depend on the size of the pieces.
- Let the vegetables cool.
- Remove the garlic skins if you want, and any tough pumpkin rind.
- Transfer the vegetables to a blender.
- Add a little water and blend until smooth.Water
- Add more water gradually until the soup reaches your preferred thickness.
- Blend in batches if needed, and avoid blending steaming-hot vegetables in a sealed blender.
- Pour the soup into a saucepan.
- Add salt to taste, bring to a boil, then reduce the heat and simmer briefly, stirring.Salt
- Serve warm with optional cream and freshly crushed black pepper.1 tablespoon fresh cream, Freshly crushed black pepper
Notes
- Use a cooking pumpkin, such as a sugar pumpkin, not an ornamental gourd.
- For a vegan soup, leave out the cream.
- Add water gradually so you can control the soup’s thickness.
