Roasted Pumpkin Soup
Roasted Pumpkin Soup

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted pumpkin soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make.

Roasted Pumpkin Soup is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Roasted Pumpkin Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Pumpkin Soup:
  1. Get 800 g pumpkin, in bite-sized pieces
  2. Get Ground black pepper
  3. Make ready Sea salt
  4. Take 2 tsp dried coriander
  5. Get 1 tsp dried chilli flakes
  6. Get 1/2 tsp dried cumin
  7. Take Olive oil
  8. Take 2 large onions, chopped
  9. Take 3 cloves garlic, chopped
  10. Get 2 sticks celery, chopped
  11. Make ready 1 carrot, diced
  12. Get 1 1/2 litres vegetable stock. I used “Marigold” powder

Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and refrigerated Place the blended soup in a clean saucepan. Stir in the cream and season with salt and pepper as. Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives.

Steps to make Roasted Pumpkin Soup:
  1. Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
  2. Mix the chilli flakes, coriander, cumin and a pinch of salt.
  3. Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
  4. Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
  5. Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
  6. Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Roasted Pumpkin Soup - My favorite Fall and Winter soup! You'll really want it all year long. And you can also substitute the pumpkin with butternut squash!

So that’s going to wrap it up with this exceptional food roasted pumpkin soup recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!