Roasted Pumpkin Soup
Roasted Pumpkin Soup

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted pumpkin soup. It is one of my favorites. For mine, I will 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 well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Roasted Pumpkin Soup is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Pumpkin Soup:
  1. Get 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
  2. Make ready 3 tablespoons olive oil
  3. Get 2 onions, chopped
  4. Make ready 1 teaspoon smoked paprika
  5. Prepare 3 garlic cloves, peeled and chopped
  6. Make ready 1 red chilli, deseeded and finely chopped
  7. Get 400 g can of tomatoes
  8. Make ready 1 litre chicken or vegetable stock
  9. Take handful sweetcorn, fresh, frozen or tinned
  10. Take sea salt and black pepper
  11. Make ready To garnish:
  12. Prepare tortilla chips, crushed
  13. Take mature Cheddar cheese
  14. Get 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
  15. Make ready fresh coriander or parsley

This vegan roasted pumpkin soup is super creamy, delicious and healthy! It's very easy to make, full of pumpkin flavors and the best way to warm up! Winter coming closer and temperatures dropping. Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe.

Steps to make Roasted Pumpkin Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 refrigerated Place the blended soup in a clean saucepan. Stir in the cream and season with salt and pepper as. Roasted Pumpkin Soup - My favorite Fall and Winter soup! You'll really want it all year long.

So that’s going to wrap this up for this special food roasted pumpkin soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!