Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted pumpkin soup. One of my favorites. For mine, I will make it a little bit tasty. 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. Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe.
Roasted Pumpkin Soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Roasted Pumpkin Soup is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted Pumpkin Soup:
- Take 800 g pumpkin, in bite-sized pieces
- Get Ground black pepper
- Make ready Sea salt
- Prepare 2 tsp dried coriander
- Get 1 tsp dried chilli flakes
- Get 1/2 tsp dried cumin
- Make ready Olive oil
- Get 2 large onions, chopped
- Prepare 3 cloves garlic, chopped
- Get 2 sticks celery, chopped
- Take 1 carrot, diced
- Prepare 1 1/2 litres vegetable stock. I used “Marigold” powder
Winter coming closer and temperatures dropping. This is my favourite pumpkin soup yet - it has a beautiful creamy texture and a roast vegetable flavour. Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make.
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.
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. 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. Roasted Pumpkin Soup - Easy Vegetarian Soup Recipe. This pumpkin soup recipe is an easy and comforting dish thats made with simple ingredients.
So that is going to wrap it up for this exceptional food roasted pumpkin soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
