Roasted Pumpkin Soup
Roasted Pumpkin Soup

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted pumpkin soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Roasted Pumpkin Soup is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Roasted Pumpkin Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

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.

To begin 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 can achieve it.

The ingredients needed to make Roasted Pumpkin Soup:
  1. Make ready 800 g pumpkin, in bite-sized pieces
  2. Get Ground black pepper
  3. Get Sea salt
  4. Prepare 2 tsp dried coriander
  5. Make ready 1 tsp dried chilli flakes
  6. Make ready 1/2 tsp dried cumin
  7. Take Olive oil
  8. Prepare 2 large onions, chopped
  9. Take 3 cloves garlic, chopped
  10. Make ready 2 sticks celery, chopped
  11. Take 1 carrot, diced
  12. Make ready 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:
  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.

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 it up with this exceptional food roasted pumpkin soup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!