Roasted Pumpkin Soup [0001103]

Ingredients:

1 small pumpkin (about 2-3 pounds)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups gluten-free vegetable broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
1/2 cup gluten-free heavy cream (optional, for added creaminess)

Instructions:

Preheat your oven to 400°F (200°C).

Cut the pumpkin in half and scoop out the seeds and fibers. You can save the seeds for roasting if desired.

Brush the pumpkin halves with olive oil and place them, cut side down, on a baking sheet lined with parchment paper.

Roast the pumpkin in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.

Allow the roasted pumpkin to cool slightly, then scoop out the flesh from the skin and set it aside.

In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.

Add the roasted pumpkin flesh to the pot, along with the gluten-free vegetable broth, ground cinnamon, and ground nutmeg.

Season the soup with salt and black pepper to taste. Stir to combine.

Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 10-15 minutes to meld the flavors.

Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender, blend in batches, and return it to the pot.

If desired, stir in the gluten-free heavy cream for added creaminess. Simmer for an additional 5 minutes to heat the soup through.

Ladle the Gluten-Free Roasted Pumpkin Soup into bowls and serve hot.

This gluten-free soup is perfect for the fall season, and its rich, roasted pumpkin flavor makes it a delightful comfort food choice.

Always verify that the ingredients you use are gluten-free if you have gluten sensitivities or celiac disease. Enjoy your soup!