Roasted Pumpkin Soup Recipe
ginger yogurt, pumpkin seeds, cilantro
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Ingredients
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Soup Ingredients
Method
Cooking Directions
Roasting the Pumpkin
Preheat the oven to 400°F (200°C). Toss the chopped pumpkin with olive oil, salt, and black pepper. Spread it in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
Sautéing the Onions and Garlic
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ground ginger, and cook for another 1-2 minutes until fragrant.
Blending the Soup
Add the roasted pumpkin to the pot with the onions and garlic. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Preparing the Ginger Yogurt
In a small bowl, mix together yogurt and a pinch of ground ginger. Adjust seasoning with salt if needed.
