Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted pumpkin soup. One of my favorites. For mine, I am going to 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. Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe.
Roasted Pumpkin Soup is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Roasted Pumpkin Soup is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Pumpkin Soup:
- Take 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Prepare 3 tablespoons olive oil
- Get 2 onions, chopped
- Make ready 1 teaspoon smoked paprika
- Make ready 3 garlic cloves, peeled and chopped
- Take 1 red chilli, deseeded and finely chopped
- Make ready 400 g can of tomatoes
- Take 1 litre chicken or vegetable stock
- Make ready handful sweetcorn, fresh, frozen or tinned
- Make ready sea salt and black pepper
- Prepare To garnish:
- Get tortilla chips, crushed
- Prepare mature Cheddar cheese
- Make ready 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Prepare fresh coriander or parsley
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.
Instructions to make Roasted Pumpkin Soup:
- Place the slices of deseeded pumpkin in a large roasting tray, drizzle with olive oil and sprinkle with salt and pepper. Place in a preheated oven 180°/Gas 4 and roast for about 40 minutes until the flesh is soft and slightly caramelized.
- Meanwhile heat the rest of the olive oil in a large pan, add the onions and cook for 20 minutes, until tender. Stir in the paprika, garlic and chilli and cook for 3 minutes. Add the tomatoes and stock. Simmer for 15 minutes or until the onions are completely soft.
- When the pumpkin is cool enough to handle, remove the skin and chop the flesh into chunks. You can retain the skin if you wish, if it's as tender as the flesh.
- Add the pumpkin to the soup, and blitz with a hand held blender or in a food processor. Check for seasoning. Add the sweetcorn and bring back to a slow simmer.
- Now prepare the garnish. Chop the avocado and squeeze the lemon over the top, grate the cheese and mix it with crushed tortilla chips. Chop the parsley. Ladle the soup into bowls and sprinkle over the toppings.
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 for this exceptional food roasted pumpkin soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
