How to Prepare Tasty Roasted Pumpkin Soup

Roasted Pumpkin Soup. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. This recipe for coconut-enriched roasted pumpkin soup is spiced with nutmeg, cumin, coriander, and ginger, making it a fragrant autumn meal. It is equally delicious made with butternut squash.

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. Roasting The Pumpkin Makes For A Flavour-Packed Pumpkin Soup. Not all pumpkin soup recipes are made using roasted pumpkin (some are boiled)… but this is why roasting your pumpkin will make for the most DELICIOUS pumpkin soup ever:. You can have Roasted Pumpkin Soup using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Roasted Pumpkin Soup

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

The flavours of the pumpkin and onion will intensify as you roast them… just think of when you make a roast and you have deliciously soft and creamy roasted. Meanwhile, roughly chop the onion, garlic, carrot and celery. Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. The natural flavour of pumpkin is good enough that you need very little to make a beautiful, creamy, full flavoured soup.

Roasted Pumpkin Soup step by step

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..

Roasted Pumpkin Soup - Easy Vegetarian Soup Recipe. This pumpkin soup recipe is an easy and comforting dish thats made with simple ingredients. It has a hint of naturally sweet flavors from using carrots and it is so filling. They are quite easy to make, hearty, gluten-free, and can be made vegan-friendly (please see my substitute options below). Add the roasted pumpkin and stock.