Roasted Pumpkin Soup
Roasted Pumpkin Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted pumpkin soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted Pumpkin Soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Roasted Pumpkin Soup is something which I have loved my entire life. They are nice and they look wonderful.

Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Cut pumpkin into quarters; discard seeds.

To begin with this particular recipe, we must prepare a few components. You can cook roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you can achieve that.

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

It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Lightly oil a baking sheet or coat with nonstick spray. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet.

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.

Lightly oil a baking sheet or coat with nonstick spray. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. How to make pumpkin soup Peel and cut pumpkins into smaller sizes, spray with oil and sprinkle with salt and pepper. In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden.

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