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roasted pumpkin soup in the bowl


roasted pumpkin soup in the bowl

35 minutes to prepare | 75 minutes to cook | 6 servings.

Are you prepared for the upcoming fall and winter season? A bowl of delicious pumpkin soup to warm the day is one way to snuggle up and feel comfortable.



  • 1 small pumpkin, peeled, seeds, and chopped (about 3 lbs)
  • 1/2 cup The Food Folks' roasted pumpkin seeds 
  • 2 tablespoons olive oil
  • 3 tbsp butter (unsalted)
  • 1 chopped yellow onion
  • 2 minced garlic cloves
  • 1 teaspoon cumin, 1/2 teaspoon coriander
  • 4 cups vegetable broth, salt and pepper to taste 



Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

In a mixing bowl, mix the pumpkin and olive oil and season with salt and pepper. Roast the pumpkin for 30 to 35 minutes, or until soft and caramelised, on the prepared baking sheet. 

In a large, heavy pot over medium-high heat, melt the butter. Cook for about 5 minutes, or until the onion and garlic are translucent. After adding the cumin and coriander, cook for 1 minute. 

Bring the broth and pumpkin to a boil. Reduce the heat to low and continue to cook for 25 minutes. Remove from the heat and set aside to cool slightly.

Puree the soup in batches in a blender or food processor. Season the soup with salt and pepper and return it to the pot.

Ladle the soup into warmed bowls and sprinkle with pumpkin seeds.

Serve Immediately

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