Roasted Pumpkin Soup

Ingredients

• 2 small pumpkins, halved and cleaned
• 3 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 teaspoon ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 4 cups vegetable broth
• 1/4 cup heavy cream
• Optional garnishes: toasted pumpkin seeds, chopped parsley, croutons

Directions

1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
2. Cut the pumpkins in half and scoop out the seeds. Place the pumpkins cut-side down on the parchment-lined baking sheet and bake for 30 minutes, or until the flesh is tender.
3. Once the pumpkins are cooked, let them cool slightly before scooping out the flesh. Discard the skin.
4. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
5. Add the spices, salt, and sugar and stir to combine. Cook for another minute.
6. Add the pumpkin flesh and vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
7. Carefully transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in the cream. Heat until warmed through.
8. Serve with desired garnishes.

Interesting Facts

• Pumpkin is a nutrient-rich food, providing both vitamin A and beta-carotene.
• Pumpkins are high in fiber, which is important for gut health and digestion.
• Pumpkins are a good source of iron and magnesium, which are essential for energy production and metabolism.
• Pumpkins are naturally low in calories and fat.