Roasted Pumpkin Soup Without Cream

This roasted pumpkin soup without cream is the perfect fall comfort food. It is packed with pumpkin flavor, and the roasting gives it a nice depth of flavor.

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INGREDIENTS

Step-by-step instructions!

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Halve and peel the onions, peel the garlic, and cut the pumpkin in half, and scoop out the seeds. You can save the seeds to roast later if you like.

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Place the pumpkin skin side down on a baking tray lined with parchment paper. Place half an onion and two cloves of garlic inside each half of the pumpkin then drizzle with olive oil.

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Sprinkle the pumpkin with salt, pepper, cinnamon, and brown sugar.

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Roast in the oven for 45-60 minutes, or until the pumpkin is soft and the onions are caramelized.

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Remove the garlic and onions from the pumpkin and place them in a blender. Scoop out the flesh of the pumpkin and add it to the blender.

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