Description
Create a warm and comforting Roasted Pumpkin Soup paired with savory Gruyère Toasts for your perfect fall lunch. This recipe brings joy and flavor to your kitchen.
Ingredients
Scale
- 2 lbs pumpkin, peeled and cubed
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (optional)
- 2 tablespoons olive oil
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 4 slices crusty bread
- 4 oz Gruyère cheese, shredded
- 2 tablespoons butter, softened
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed pumpkin with olive oil, salt, and pepper on a baking sheet.
- Roast the pumpkin for 25 to 30 minutes until tender and slightly caramelized.
- While the pumpkin roasts, sauté the onion in a large pot over medium heat until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted pumpkin, broth, nutmeg, and cinnamon to the pot. Bring to a simmer.
- Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the soup to the pot.
- Stir in the heavy cream, if using. Heat through gently; do not boil. Adjust seasoning with salt and pepper.
- While the soup heats, prepare the toasts. Spread butter on one side of each bread slice.
- Place the bread, butter-side down, in a dry skillet over medium heat. Toast until golden brown.
- Flip the bread. Top each slice with shredded Gruyère cheese. Cover the skillet briefly until the cheese is melted and bubbly.
- Ladle the hot soup into bowls. Serve immediately with a Gruyère toast on the side.
Notes
- If you prefer a dairy-free soup, skip the heavy cream or substitute it with full-fat coconut milk for richness.
- For extra depth, roast the onion and garlic along with the pumpkin.
- Taste the soup before adding salt; broth can vary in sodium content.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup soup with 1 toast
- Calories: Approx. 350
- Sugar: Approx. 8g
- Sodium: Approx. 450mg
- Fat: Approx. 22g
- Saturated Fat: Approx. 12g
- Unsaturated Fat: Approx. 10g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 6g
- Protein: Approx. 14g
- Cholesterol: Approx. 40mg