Autumn Pumpkin Soup
6 servings
70 minutes
Autumn pumpkin soup is a cozy dish filled with the aromas of the season. Its roots trace back to European culinary traditions, where pumpkin has long been used to prepare nourishing and warming dishes. Roasted with olive oil and rosemary, pumpkin takes on a sweet-spicy flavor that pairs wonderfully with rich vegetable broth. The soup's silky texture, transformed into a velvety puree, makes it perfect for cool autumn evenings. A hint of ground red pepper adds zest, while rosemary imparts a noble aroma to the dish. This soup not only warms but also delights with its rich colors, reminiscent of golden leaves and the soft light of autumn sun. An ideal choice for cozy home dinners or festive autumn gatherings.
1
Cut the pumpkin into pieces.
- Pumpkin: 1 piece
2
Mix olive oil, salt, and pepper in a small bowl.
- Olive oil: to taste
- Salt: to taste
- Ground red pepper: to taste
3
Brush all pieces of pumpkin with the mixture after making several cuts on each.
- Olive oil: to taste
- Salt: to taste
- Ground red pepper: to taste
4
Place rosemary on each piece.
- Fresh rosemary: 2 pieces
5
Preheat the oven to 200 degrees.
6
Bake the pumpkin for 40 minutes (turn off as soon as the pumpkin is soft).
7
Wait for the pumpkin to cool, then place the pieces in the pot.
8
Add vegetable broth and cook for 15 minutes.
- Vegetable broth: 6 glasss
9
Use a blender to turn the soup into puree.
10
Serve the soup sprinkled with paprika.
- Ground red pepper: to taste
