Description
This velvety, plant-forward soup features the deep, caramelized sweetness of oven-roasted pumpkin, garlic, and onions. By blending in almonds and cashews, the recipe achieves a luxurious, creamy texture without the need for flour or dairy. Infused with aromatic fresh rosemary, this soup is a nourishing, elegant, and simple autumn classic that brings warmth and depth to any dinner table.
Ingredients
1 large sugar pumpkin, peeled and cubed
1 large yellow onion, quartered
4 cloves garlic, peeled
2 tablespoons olive oil
1/2 cup raw cashews, soaked in warm water for 30 minutes
1/4 cup blanched almonds
4 cups vegetable broth (alcohol-free)
1 tablespoon fresh rosemary, finely minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Fresh rosemary sprigs for garnish
Instructions
Preheat your oven to 400°F (200°C).
Place the pumpkin cubes, onion quarters, and garlic cloves on a large baking sheet.
Drizzle with olive oil and toss to coat evenly.
Roast for 35-40 minutes until the vegetables are tender and lightly caramelized.
Transfer the roasted vegetables to a high-speed blender.
Add the soaked cashews, almonds, and 2 cups of vegetable broth to the blender.
Blend until smooth, gradually adding the remaining broth until your desired consistency is reached.
Pour the mixture into a large pot and stir in the minced fresh rosemary.
Heat over medium-low heat for 5 minutes to allow flavors to meld.
Season with salt and pepper to taste and serve warm.
Notes
Soaking the cashews is essential for achieving a silky, restaurant-quality texture. If you prefer a thinner soup, add an extra half cup of vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg