Roasted Pumpkin Soup
Roasted Pumpkin Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted pumpkin soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Roasted Pumpkin Soup is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Roasted Pumpkin Soup is something which I’ve loved my whole life.

Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe.

To begin with this recipe, we have to first prepare a few components. You can cook roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you cook that.

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

Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! This vegan roasted pumpkin soup is super creamy, delicious and healthy! It's very easy to make, full of pumpkin flavors and the best way to warm up! 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.

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.

Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and Place the blended soup in a clean saucepan. Stir in the cream and season with salt and pepper as needed. This roasted pumpkin soup is a perfect example. The original recipe called for canned pumpkin and sauteed onions, but since we're in the midst of fall and approaching Thanksgiving, sugar pumpkins. The roasted pumpkin soup tastes fresher and lighter when only the flavors of the vegetables shine through.

So that is going to wrap this up with this exceptional food roasted pumpkin soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more 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. Thank you for reading. Go on get cooking!