Roasted Pumpkin Soup
Roasted Pumpkin Soup

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted pumpkin soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Roasted Pumpkin Soup is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. 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:
  1. Get 800 g pumpkin, in bite-sized pieces
  2. Take Ground black pepper
  3. Make ready Sea salt
  4. Take 2 tsp dried coriander
  5. Take 1 tsp dried chilli flakes
  6. Take 1/2 tsp dried cumin
  7. Take Olive oil
  8. Take 2 large onions, chopped
  9. Take 3 cloves garlic, chopped
  10. Make ready 2 sticks celery, chopped
  11. Take 1 carrot, diced
  12. Prepare 1 1/2 litres vegetable stock. I used “Marigold” powder

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!

Instructions to make Roasted Pumpkin Soup:
  1. Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
  2. Mix the chilli flakes, coriander, cumin and a pinch of salt.
  3. 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.
  4. 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.
  5. 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.
  6. Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.

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 is going to wrap this up for this special food roasted pumpkin soup recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!