OUR SALADS ARE ALWAYS A HIT, BUT AS THE WEATHER COOLS DOWN, THERE’S NOTHING QUITE LIKE A WARM BOWL OF SOUP TO START YOUR MEAL. THIS CREAMY ROASTED PUMPKIN SOUP IS THE PERFECT FIRST COURSE, PACKED WITH SEASONAL FLAVOR AND COMFORTING GOODNESS. HERE’S HOW TO MAKE IT:

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream or coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Pumpkin seeds and croutons for garnish
• Fresh rosemary (optional)

Directions:

1. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender.
2. In a large pot, sauté the onion and garlic until softened.
3. Add the roasted pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender (or transfer to a blender) to purée the soup until smooth.
5. Stir in the cream or coconut milk, and adjust seasoning with salt and pepper to taste.
6. Serve the soup topped with toasted pumpkin seeds, croutons, and a sprinkle of rosemary if desired.

Chef’s Tip: For a touch of sweetness, add a drizzle of maple syrup or a sprinkle of cinnamon!

Pair this hearty soup with any of Zina’s fresh salads to create a balanced and flavorful meal. Can you feel the cozy autumn vibes?