Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted pumpkin soup. One of my favorites. This time, I am going to make it a bit tasty. 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. It's delicious and a super easy and healthy recipe to make.
Roasted Pumpkin Soup is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Roasted Pumpkin Soup is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Pumpkin Soup:
- Make ready 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Get 3 tablespoons olive oil
- Make ready 2 onions, chopped
- Prepare 1 teaspoon smoked paprika
- Get 3 garlic cloves, peeled and chopped
- Make ready 1 red chilli, deseeded and finely chopped
- Prepare 400 g can of tomatoes
- Take 1 litre chicken or vegetable stock
- Take handful sweetcorn, fresh, frozen or tinned
- Make ready sea salt and black pepper
- Make ready To garnish:
- Get tortilla chips, crushed
- Prepare mature Cheddar cheese
- Get 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Get fresh coriander or parsley
Winter is coming closer and temperatures are. 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!
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.
You'll really want it all year long. And you can also substitute the pumpkin with butternut squash! Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Roasting the pumpkin gives it a deep caramelized flavor that's delicious.
So that’s going to wrap this up with this special food roasted pumpkin soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
