Roasted Pumpkin Soup
Roasted Pumpkin Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted pumpkin soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roasted Pumpkin Soup is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Roasted Pumpkin Soup is something which I’ve loved my whole life.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Take 800 g pumpkin, in bite-sized pieces
  2. Get Ground black pepper
  3. Take Sea salt
  4. Take 2 tsp dried coriander
  5. Take 1 tsp dried chilli flakes
  6. Get 1/2 tsp dried cumin
  7. Make ready Olive oil
  8. Get 2 large onions, chopped
  9. Take 3 cloves garlic, chopped
  10. Prepare 2 sticks celery, chopped
  11. Make ready 1 carrot, diced
  12. Take 1 1/2 litres vegetable stock. I used “Marigold” powder

Remove from heat and puree with a hand blender, liquidiser or food processor. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. 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.

Steps 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.

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. Pop the pumpkin in a pan with stock cream, bring to the boil then reduce to a simmer for five minutes, season. Blitz the soup until it is smooth, pour it back into a pan, and warm this through.

So that’s going to wrap this up for this special food roasted pumpkin soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!