This Roasted Garlic Pumpkin Soup with Rosemary & Thyme recipe? Oh, it's not just a soup; it's a hug in a bowl. Imagine this: a chilly evening, the leaves are doing their fiery dance outside, and you're nestled up with a bowl of this creamy, dreamy soup. The roasted garlic gives it this incredible depth, while the rosemary and thyme add a touch of earthy magic. Its like a symphony of fall flavors all working together!
I remember one time when I was making this soup for a friend who was going through a rough patch. She told me later that the aroma alone had lifted her spirits, and that first spoonful? Pure comfort. Thats the kind of magic this soup brings. This recipe is straightforward, and the reward is huge. Whether you're a seasoned chef or a kitchen newbie, you can totally nail this.
Whats even better is that this soup is incredibly versatile. You can easily make it vegan by swapping out the cream for coconut milk, and it's a fantastic way to use up leftover pumpkin from your Halloween carving adventures. Plus, it freezes beautifully, so you can have a taste of autumn whenever you need it. Think of it as liquid sunshine in a bowl!
Required Equipments
- Baking Sheet
- Large Pot
- Blender or Immersion Blender
- Ladle
- Measuring Cups and Spoons
- Parchment Paper
Roasted Garlic Pumpkin Soup with Rosemary and Thyme: Frequently Asked Questions
Roasted Garlic Pumpkin Soup with Rosemary and Thyme
Savor the flavors of fall with this Roasted Garlic Pumpkin Soup, infused with aromatic rosemary and thyme. Roasting the garlic and pumpkin brings out a delightful sweetness, creating a creamy and comforting soup that's perfect for chilly evenings.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes cleanup so much easier – trust me, its a life saver!
- Prep the Garlic: Slice the top off the head of garlic, exposing the cloves. Drizzle with 1 tablespoon of olive oil, then wrap tightly in foil. Place it on the prepared baking sheet. The smell of roasting garlic is simply divine!
- Prep the Pumpkin: Halve the pumpkin, scoop out the seeds, and stringy bits. Drizzle the cut sides with 2 tablespoons of olive oil and season with salt and pepper. Place the pumpkin halves, cut-side up, on the same baking sheet as the garlic.
- Roast 'Em Up: Roast in the preheated oven for 45-60 minutes, or until the pumpkin is fork-tender and the garlic cloves are soft and golden. The pumpkin should be easily pierced with a fork.
- Cool Slightly: Remove the baking sheet from the oven and let the garlic and pumpkin cool slightly. This will make it easier to handle them without burning your fingers!
- Scoop and Squeeze: Once cool enough to handle, scoop the roasted pumpkin flesh into a large pot or Dutch oven. Squeeze the roasted garlic cloves out of their skins and into the pot as well. That roasted garlic is like gold.
- Add Broth and Herbs: Pour in the vegetable broth. Add the fresh rosemary and thyme sprigs to the pot. It’s like a little herbal bath for the pumpkin!
- Simmer: Bring the mixture to a simmer over medium heat. Let it simmer for 15-20 minutes to allow the flavors to meld together beautifully. Your kitchen should be smelling amazing by now!
- Blend It: Remove the rosemary and thyme sprigs (you don't want to blend those!). Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth. Be careful when blending hot liquids!
- Season and Serve: Taste the soup and season with additional salt and pepper as needed. For a touch of richness, stir in a swirl of cream or a dollop of Greek yogurt before serving. Garnish with fresh rosemary and thyme sprigs for an extra touch of elegance. Enjoy every spoonful of this comforting soup!
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes.
- If you don't have fresh herbs, use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
- Coconut milk can be used as a vegan substitute for cream.
🍎 Nutrition
Calories: 180 kcal
Protein: 4g
Fat: 8g
Carbohydrates: 25g
Fiber: 5g
Calcium: 80mg
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