Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, roasted pumpkin soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Roasted Pumpkin Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Roasted Pumpkin Soup is something that I have loved my entire life. They are fine and they look fantastic.
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.
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:
- Prepare 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Make ready 3 tablespoons olive oil
- Get 2 onions, chopped
- Get 1 teaspoon smoked paprika
- Prepare 3 garlic cloves, peeled and chopped
- Prepare 1 red chilli, deseeded and finely chopped
- Prepare 400 g can of tomatoes
- Prepare 1 litre chicken or vegetable stock
- Prepare handful sweetcorn, fresh, frozen or tinned
- Get sea salt and black pepper
- Take 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
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:
- 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.
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’s going to wrap it up with this exceptional food roasted pumpkin soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at 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!
