Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, roasted pumpkin soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This recipe for coconut-enriched roasted pumpkin soup is spiced with nutmeg, cumin, coriander, and ginger, making it a fragrant autumn meal. It is equally delicious made with butternut squash. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.
Roasted pumpkin soup is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Roasted pumpkin soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted pumpkin soup using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted pumpkin soup:
- Make ready pumpkin
- Get medium sized carrot
- Take Medium onion
- Prepare garlic
- Prepare coconut milk
- Get heavy cream
- Get flour
- Make ready thyme
- Prepare Whole spice
- Get nutmeg
- Make ready Bacon (optional)
- Prepare Croutons
- Prepare Salt
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!
Steps to make Roasted pumpkin soup:
- Mix the flour and 2 cups coconut water into a dough and set aside. This is for the yummy coconut dumplings. We will get back to them later.
- Cut your pumpkin, carrots, and onions into cubes and add the cloves of garlic. Place on a baking sheet then drizzle with olive oil. Place in oven and enjoy the smell of your kitchen while it's roasting for the next 45 minutes. I added the thyme after about 15 minutes and my kitchen smelled so good.
- After the veggies are nice and roasted, you need to blend them to a puree. You can add heavy cream at this point. I also added a cup of coconut milk.
- Pour it in a pot to cook some more.
- Add salt, spices and mix. I basically taste and add more if it is necessary. While this is happening put your bacon in the toaster oven so it is nice and crispy. Then serve with bread.
It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Add the roasted pumpkin and stock. Allow to cool a little then purée in batches in a blender or food processor. Return the soup to the pan and gently reheat without boiling.
So that’s going to wrap it up for this exceptional food roasted pumpkin soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
