Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted pumpkin soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really 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 favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Roasted Pumpkin Soup is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Pumpkin Soup:
- Get 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Get 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
- Prepare 1 litre chicken or vegetable stock
- Take handful sweetcorn, fresh, frozen or tinned
- Make ready sea salt and black pepper
- Make ready To garnish:
- Make ready tortilla chips, crushed
- Prepare mature Cheddar cheese
- Take 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Prepare fresh coriander or parsley
The trifecta of roasted pumpkin soup goodness is all here my friends: The requisite cinnamon and spice is here, the velvety texture is here, the pumpkin seeds to garnish even are here. Roasted Pumpkin Soup - Easy Vegetarian Soup Recipe. This pumpkin soup recipe is an easy and comforting dish thats made with simple ingredients. Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe.
Steps 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.
Kabocha, calabaza, and Hubbard are the best alternatives. Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and Place the blended soup in a clean saucepan. Stir in the cream and season with salt and pepper as needed. Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of For an extra-velvety consistency you can pour the soup through a fine sieve. Roasted Pumpkin Soup - My favorite Fall and Winter soup!
So that is going to wrap this up for this special food roasted pumpkin soup recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
