Roasted Pumpkin Soup
Roasted Pumpkin Soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, roasted pumpkin soup. It is one of my favorites. For mine, I will make it a little bit unique. 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.

Roasted Pumpkin Soup is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Roasted Pumpkin Soup is something which I have loved my entire life.

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

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

It's very easy to make, full of pumpkin flavor, and the best way to warm up in fall! Winter is coming closer and temperatures are. 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. Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of For an extra-velvety consistency you can pour the soup through a fine sieve.

Instructions 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.

Genius way to make roast pumpkin soup without chopping / peeling the pumpkin! Roasting the pumpkin for soup intensifies the flavour, caramel, sweet, creamy pumpkin homestyle pumpkin soup. For a vegetarian option, swap the chicken stock for vegetable stock and omit the. 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.

So that is going to wrap it up for this special food roasted pumpkin soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!