Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roasted pumpkin soup. It is one of my favorites. For mine, I am going to make it a bit tasty. 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. Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe.
Roasted Pumpkin Soup is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Roasted Pumpkin Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted Pumpkin Soup:
- Take 800 g pumpkin, in bite-sized pieces
- Take Ground black pepper
- Make ready Sea salt
- Take 2 tsp dried coriander
- Get 1 tsp dried chilli flakes
- Take 1/2 tsp dried cumin
- Take Olive oil
- Prepare 2 large onions, chopped
- Take 3 cloves garlic, chopped
- Prepare 2 sticks celery, chopped
- Prepare 1 carrot, diced
- Take 1 1/2 litres vegetable stock. I used “Marigold” powder
It's very easy to make, full of pumpkin flavors and the best way to warm up! Winter coming closer and temperatures dropping. 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. Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and Place the blended soup in a clean saucepan.
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.
Stir in the cream and season with salt and pepper as needed. 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! This roasted pumpkin soup is a perfect example. This Roasted Pumpkin Soup with coconut milk and pumpkin seed swirls is the perfect fall meal.
So that is going to wrap this up with this exceptional food roasted pumpkin soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
