Description
This velvety, aromatic soup is the ultimate comfort food for crisp autumn days. By roasting pumpkin with garlic, nuts, and fresh rosemary, you unlock a deep, caramelized sweetness that is both sophisticated and satisfying. The addition of cashews and almonds creates a luxurious, restaurant-quality texture without heavy fillers, making this a wholesome, plant-forward meal perfect for any weeknight. It is a nourishing powerhouse that combines the health benefits of beta-carotene and plant-based fats in every warm, flavorful bowl.
Ingredients
500 grams pumpkin, peeled and diced
1 cup onion, diced
4-5 cloves garlic, whole
10-12 whole almonds
10-12 whole cashew nuts
1 tablespoon honey
1.5 tablespoons olive oil
1 sprig fresh rosemary
1 teaspoon sea salt
1 teaspoon black pepper
1 cup milk or plant-based alternative
1.5 cups vegetable stock
Instructions
Preheat your oven to 400°F (200°C).
Place the pumpkin, onion, garlic, almonds, and cashews on a baking sheet lined with parchment paper.
Drizzle with olive oil and toss with rosemary, salt, and pepper.
Roast for 25-30 minutes until the pumpkin is tender and golden brown.
Remove the rosemary sprig and transfer the roasted mixture to a blender.
Add the honey, milk, and vegetable stock to the blender.
Blend on high until the soup reaches a smooth, velvety consistency.
Pour into a pot and heat gently over low heat for 5 minutes before serving.
Notes
Butternut squash is an excellent substitute for pumpkin. For a vegan version, swap honey for maple syrup and use your favorite plant-based milk. Store in an airtight container in the refrigerator for up to 3 days.