1tablespooncilantro leaveschopped, for garnish (optional)
Instructions
Preheat oven to 400°
Coat a baking sheet with olive oil
Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
In a soup pot or dutch oven, heat 1 tablespoon olive oil over high heat.
Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
Add pumpkin puree to the pot
Add roasted tomatoes and jalapenos to the pot along with their juices.
Squeeze roasted garlic from the garlic head into the pot
Bring to a boil and stir until all ingredients are incorporated.
Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
Serve hot, garnished with cilantro or parsley
Notes
This soup recipe is dairy-free. However, you can add a dollop of sour cream or Greek yogurt if that is not an issue for you.Other garnish suggestions for this Southwestern Pumpkin Soup: