| Prep: 20 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 18g | 8g | 21g |
| sugars | fibre | protein | salt |
| 7g | 2g | 5g | 0.59g |
As someone who grew up southern with a Nigerian lineage, I’ve developed a love for the rich blending of flavors that make up my culinary heritage. One of my personal favorites is the Roasted Pumpkin Soup with Allspice. Besides its nostalgic appeal, this soup combines the satisfying richness of roasted pumpkin with the warm and aromatic notes of allspice, also known as Jamaican pepper.
A Harmonious Blend of Nutrients and Flavors
Beyond the delectable taste of this recipe, its health benefits stand out. Pumpkin is an excellent source of beta-carotene, a powerful antioxidant. It also supplies significant amounts of vitamin A, an essential nutrient for eye health. Just as significant is allspice, a warming spice hailed for its anti-inflammatory properties and rich in eugenol, a compound that’s known for its antibacterial effect. Blend the two together and what you get is a bowl of nutritional goodness that satisfies both your palate and your health.
An Afro-Southern twist to a Classic Dish
This pumpkin soup shares similar traits with the classic pumpkin soups you might find elsewhere. However, the addition of allspice and the decadence of roasting the pumpkin first add Afro-southern elements that make it unique and even more pleasing. For fans of familiar dishes like butternut squash soup or sweet potato bisque, this roasted pumpkin soup is a delightful alternative.
To create a complete meal around this soup, it would pair perfectly with a mixed green salad, loaded with vegetables, and a tangy vinaigrette dressing. If you want to veer more towards comfort food territory, it would make a great companion to something like a grilled cheese sandwich. I found an amazing grilled cheese recipe from Bon Appétit that would be incredible this alongside soup.
What I enjoy most about this Roasted Pumpkin Soup with Allspice recipe is that it is my homage to my roots – it’s me bringing together the warmth of southern cooking and the vibrant energy of West African cuisine into a harmonious symphony. There’s something about that fusion that truly speaks to me, and I hope it does the same for you.
What You’ll Need
- 1 medium-sized pumpkin (about 4 pounds)
- 3 tablespoons of olive oil
- 2 medium onions, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of allspice
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- Parsley for garnish (optional)
- Croutons for garnish (optional)
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. Cut the pumpkin into halves and remove the seeds. Brush the insides of the pumpkin with 1 tablespoon of olive oil. Place them on a baking sheet with the cut side down and roast for about 1 hour or until it’s tender and fully cooked.
Step Two
While the pumpkin is roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and sauté them until they become translucent. Add the minced garlic and continue to cook for another minute.
Step Three
Add the allspice, cinnamon, nutmeg, salt, and black pepper to the pot. Cook, stirring continuously for about 1-2 minutes to blend all the flavours.
Step Four
Once the pumpkin is done roasting and has cooled down enough to handle, scoop out the flesh and add it to the pot. Stir well to combine with the other ingredients.
Step Five
Add the chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
Step Six
Puree the soup using an immersion blender until it’s smooth and creamy. If you don’t have an immersion blender, you can also do this in batches in a regular blender. Just be sure to let the soup cool slightly before blending, and be careful not to fill the blender too full.
Step Seven
Once the soup is pureed, switch the heat back to medium and stir in the heavy cream. Continue to cook for another 5 minutes.
Step Eight
Ladle the soup into bowls and garnish with parsley and croutons if desired. Your Roasted Pumpkin Soup with Allspice is ready to serve! Enjoy this warm, spicy and creamy dish on a cold day.
