Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted pumpkin soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Roasted Pumpkin Soup is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Roasted Pumpkin Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
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. The soup can be garnished with toasted pepitas or a dollop of sour cream—or both.
To begin with this particular recipe, we have to first prepare a few components. You can cook roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Pumpkin Soup:
- Prepare 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Take 3 tablespoons olive oil
- Get 2 onions, chopped
- Make ready 1 teaspoon smoked paprika
- Take 3 garlic cloves, peeled and chopped
- Prepare 1 red chilli, deseeded and finely chopped
- Make ready 400 g can of tomatoes
- Take 1 litre chicken or vegetable stock
- Take handful sweetcorn, fresh, frozen or tinned
- Take sea salt and black pepper
- Take To garnish:
- Get tortilla chips, crushed
- Get mature Cheddar cheese
- Take 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. Roasted Pumpkin Soup Vegan made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg. At the end add maple syrup and pureed cashews to make it creamy instead of using cream.
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.
Roasted Pumpkin Soup Vegan made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg. At the end add maple syrup and pureed cashews to make it creamy instead of using cream. Roasted Pumpkin Soup - My favorite Fall and Winter soup! You'll really want it all year long. And you can also substitute the pumpkin with butternut squash!
So that’s going to wrap it up with this exceptional food roasted pumpkin soup recipe. Thank you very much for reading. I am confident 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 family, friends and colleague. Thank you for reading. Go on get cooking!
