Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roasted pumpkin soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Bringing Together Exploration and Experimentation, Turning Mealtimes into an Adventure. Your Taste Adventure Awaits, Let Inspiration Lead the Way. Meanwhile, roughly chop the onion, garlic, carrot and celery. In a large pot over medium heat, bring water and bouillon to a boil.
Roasted Pumpkin Soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Roasted Pumpkin Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must 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:
- Get 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Get 3 tablespoons olive oil
- Prepare 2 onions, chopped
- Make ready 1 teaspoon smoked paprika
- Get 3 garlic cloves, peeled and chopped
- Prepare 1 red chilli, deseeded and finely chopped
- Prepare 400 g can of tomatoes
- Make ready 1 litre chicken or vegetable stock
- Get handful sweetcorn, fresh, frozen or tinned
- Prepare sea salt and black pepper
- Prepare To garnish:
- Take tortilla chips, crushed
- Prepare mature Cheddar cheese
- Make ready 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Get fresh coriander or parsley
Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt and pepper. Slice each pumpkin halve in half to make quarters. Set it aside to cool for a few minutes.
Instructions 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.
Slice each pumpkin halve in half to make quarters. Set it aside to cool for a few minutes. Drizzle with olive oil and season with salt and pepper. How to make pumpkin soup Peel and cut pumpkins into smaller sizes, spray with oil and sprinkle with salt and pepper. Thai pumpkin soup Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a Thai twist on the traditional pumpkin soup.
So that is going to wrap it up with this special food roasted pumpkin soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be 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. Thank you for reading. Go on get cooking!
