Delicious Pumpkin Cream Soup Recipe

Begin by cutting the pumpkin in half and removing the seeds; you can keep the skin on. Next, roughly chop the onion, garlic, bell pepper, and tomatoes. This will ensure they roast nicely and blend well later.

Place all the chopped vegetables on a baking sheet. Lightly drizzle with olive oil, followed by a generous sprinkle of salt and black pepper. This will enhance their flavors while roasting.

Preheat your oven to 200 °C (about 400 °F) and roast the vegetables for approximately 40 minutes, or until they are tender.

Once roasted, allow the vegetables to cool slightly. Use a spoon to scoop out the pumpkin flesh. Combine it with the rest of the roasted vegetables for blending.

Transfer all the roasted vegetables into a blender. Blend until you achieve a smooth, creamy consistency. If your blender has a soup function, this is an ideal time to use it.

Pour in the hot broth or boiling water gradually until you reach your desired soup thickness. This step is essential for making the soup heartier.

Add the cream to the blended mixture, stirring well to combine. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Serve the pumpkin cream soup hot. Top each bowl with a sprinkle of croutons and pumpkin seeds to add a delightful crunch. Enjoy your warm, comforting soup!