Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, roasted pumpkin soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Roasted Pumpkin Soup is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Roasted Pumpkin Soup is something that I’ve loved my entire life. They are fine and they look fantastic.
Meanwhile, roughly chop the onion, garlic, carrot and celery. In a large pot over medium heat, bring water and bouillon to a boil. It's a pureed soup, made with roasted pumpkin, carrots, apple, sage and cream. The roasted pumpkin really brings out a wonderful flavour.
To begin with this particular recipe, we must first prepare a few components. You can cook roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Pumpkin Soup:
- Take 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Take 3 tablespoons olive oil
- Take 2 onions, chopped
- Take 1 teaspoon smoked paprika
- Take 3 garlic cloves, peeled and chopped
- Prepare 1 red chilli, deseeded and finely chopped
- Get 400 g can of tomatoes
- Get 1 litre chicken or vegetable stock
- Prepare handful sweetcorn, fresh, frozen or tinned
- Take sea salt and black pepper
- Make ready To garnish:
- Make ready tortilla chips, crushed
- Get mature Cheddar cheese
- Get 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Prepare fresh coriander or parsley
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.
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.
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. The coconut milk adds a thick, smooth texture and the warming spices are perfect for cool winter evenings. For an extra decadent flourish, add a dollop of soured cream on top.
So that’s going to wrap it up for this exceptional food roasted pumpkin soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
