Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted pumpkin soup. It is one of my favorites. For mine, I will make it a little bit unique. 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. Today I'm sharing with you a recipe to make Roasted Pumpkin Soup.
Roasted Pumpkin Soup is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Roasted Pumpkin Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Pumpkin Soup:
- Take 800 g pumpkin, in bite-sized pieces
- Make ready Ground black pepper
- Prepare Sea salt
- Take 2 tsp dried coriander
- Make ready 1 tsp dried chilli flakes
- Take 1/2 tsp dried cumin
- Make ready Olive oil
- Make ready 2 large onions, chopped
- Make ready 3 cloves garlic, chopped
- Take 2 sticks celery, chopped
- Prepare 1 carrot, diced
- Get 1 1/2 litres vegetable stock. I used “Marigold” powder
Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! 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. Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe.
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.
Kabocha, calabaza, and Hubbard are the best alternatives. This Roasted Pumpkin Soup with coconut milk and pumpkin seed swirls is the perfect fall meal. It's easy to make, flavorful and so delicious! This roasted pumpkin soup is perfect for fall! With a hint of chili, lime and coconut, it's flavorful and unique.
So that is going to wrap it up for this exceptional food roasted pumpkin soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this webpage on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to roasted pumpkin soup cooking. Go on get cooking!
