Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted pumpkin soup. It is one of my favorites food recipes. This time, I am going to make it a 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. 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 favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Roasted Pumpkin Soup is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to 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:
- Prepare 800 g pumpkin, in bite-sized pieces
- Make ready Ground black pepper
- Get Sea salt
- Take 2 tsp dried coriander
- Make ready 1 tsp dried chilli flakes
- Make ready 1/2 tsp dried cumin
- Prepare Olive oil
- Prepare 2 large onions, chopped
- Get 3 cloves garlic, chopped
- Get 2 sticks celery, chopped
- Prepare 1 carrot, diced
- Take 1 1/2 litres vegetable stock. I used “Marigold” powder
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!
Instructions 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.
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 for this exceptional food roasted pumpkin soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
