Best ever baked pumpkin and nutmeg soup

I have several pumpkin soups on this site and it is rather strange to proclaim that one soup is better than another but I can honestly say that this baked pumpkin and nutmeg soup is our favorite this year and that I already prepared it a dozen times by now. What is the secret, well in my opinion, it is the combination of baked pumpkin that becomes slightly toasted, milk and spices such as ginger and nutmeg. This soup is thick, velvety, warming and satisfying. It will warm you e ne in the coldest of winter months.

Best ever baked pumpkin and nutmeg soup

Rich and dense, best ever baked pumpkin and nutmeg soup. Full of bold flavours.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course soups
Cuisine gluten free, vegetarian
Servings 4 persons
Calories 123 kcal

Ingredients
  

  • 800 g of pumpkin previously baked in the oven
  • 2 tablespoons of olive oil
  • 1 large carrot
  • 1 clove of garlic
  • 1/2 big or one medium onion
  • 2 cm piece of fresh ginger
  • 1 piece of fresh turmeric or 1/2 half teaspoon of dried turmeric (optional)
  • 1/2 teaspoon of dry rosemary
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of dried thyme
  • salt to taste
  • 650 ml of vegetable broth
  • 250 ml of milk
  • pumpkin sesame, or sunflower seeds for garnish (optional)

Instructions
 

Instructions best ever baked pumpkin and nutmeg soup

  • In a saucepan pour the oil. Add sliced onion and chopped carrot. Cook over medium-low heat until the onion is tender and begins to become translucent.
  • Meanwhile, peel and slice fresh turmeric, ginger and garlic. For this recipe I used half of the ginger root that is in the photo that U.S. about 2 cm. If you can’t find fresh turmeric root, you can easily replace it with powdered one or not use it at all. I use it more for the matter of color than of taste because in this dose of soup the turmeric releases only a slight aftertaste.
  • Add ginger, turmeric and garlic into the onion. Stir and cook over medium heat for another 2 minutes.
  • At this point add thyme, nutmeg and rosemary and salt. Stir and add the vegetable broth.
  • Bring to a boil and add previously baked, peeled and roughly chopped pumpkin. Stir well and cook over medium-low heat for about 15 – 20 minutes or until the carrot pieces are tender. Taste and adjust with more salt if necessary.
  • Now add 250 ml of milk. Bring to a boil and cook for another 3 minutes. Turn off the heat and wait for the soup to cool down slightly.
  • Now pour the soup into a blender mug or using the immersion blender blend everything until the soup becomes creamy and dense.

Notes

Please add extra time to bake your pumpkin.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 4personsCalories: 123kcal
Keyword creamy soup, dense soup, easy soup, pumpkin, vegetable soup, vegetarian soup
Tried this recipe?Let us know how it was!

If necessary, heat it again otherwise serve immediately garnished with pumpkin, sunflower or sesame seeds.

lot of love. B.

P.s. If you are looking for another delicious recipe with pumpkin check my Olive oil rolls with spelt flour, pumpkin and rosemary (Foto below)

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