Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted pumpkin soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Meanwhile, roughly chop the onion, garlic, carrot and celery. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. This recipe for coconut-enriched roasted pumpkin soup is spiced with nutmeg, cumin, coriander, and ginger, making it a fragrant autumn meal.
Roasted Pumpkin Soup is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Roasted Pumpkin Soup is something that I have loved my entire life. They are nice and they look wonderful.
To get started 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 can achieve that.
The ingredients needed to make Roasted Pumpkin Soup:
- Get 800 g pumpkin, in bite-sized pieces
- Take Ground black pepper
- Get Sea salt
- Prepare 2 tsp dried coriander
- Get 1 tsp dried chilli flakes
- Prepare 1/2 tsp dried cumin
- Prepare Olive oil
- Prepare 2 large onions, chopped
- Make ready 3 cloves garlic, chopped
- Take 2 sticks celery, chopped
- Get 1 carrot, diced
- Make ready 1 1/2 litres vegetable stock. I used “Marigold” powder
Roasting The Pumpkin Makes For A Flavour-Packed Pumpkin Soup. Not all pumpkin soup recipes are made using roasted pumpkin (some are boiled)… but this is why roasting your pumpkin will make for the most DELICIOUS pumpkin soup ever:. The flavours of the pumpkin and onion will intensify as you roast them… just think of when you make a roast and you have deliciously soft and creamy roasted. Cut pumpkin into quarters; discard seeds.
Steps 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.
To make this roasted pumpkin soup you need only a few simple ingredients. It is basically made of roasted pumpkin and coconut milk, which makes this cozy soup super creamy. I also added a few aromatic spices for some warming and inviting extra flavors. Anyways, if you made the pumpkin purée in advance, this soup comes together in a few minutes! This pumpkin soup recipe is creamy AND healthy!
So that’s going to wrap it 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 is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
