Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted pumpkin soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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.
Roasted Pumpkin Soup is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Roasted Pumpkin Soup is something which I have loved my whole life.
To begin with this recipe, we must 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:
- Make ready 800 g pumpkin, in bite-sized pieces
- Make ready Ground black pepper
- Get Sea salt
- Make ready 2 tsp dried coriander
- Take 1 tsp dried chilli flakes
- Get 1/2 tsp dried cumin
- Prepare Olive oil
- Prepare 2 large onions, chopped
- Make ready 3 cloves garlic, chopped
- Make ready 2 sticks celery, chopped
- Get 1 carrot, diced
- Prepare 1 1/2 litres vegetable stock. I used “Marigold” powder
The trifecta of roasted pumpkin soup goodness is all here my friends: The requisite cinnamon and spice is here, the velvety texture is here, the pumpkin seeds to garnish even are here. This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe.
Instructions to make Roasted Pumpkin Soup:
- Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
- Mix the chilli flakes, coriander, cumin and a pinch of salt.
- 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.
- 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.
- 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.
- Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.
Kabocha, calabaza, and Hubbard are the best alternatives. 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. This Roasted Pumpkin Soup with coconut milk and pumpkin seed swirls is the perfect fall meal. It's easy to make, flavorful and so delicious!
So that is going to wrap this up with this special food roasted pumpkin soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
