Roasted Pumpkin Soup Recipe

Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream. It is equally delicious made with butternut squash. This pumpkin soup recipe is creamy and healthy.

Camila Farah

It calls for roasted pumpkin for maximum flavor. The soup can be garnished with toasted pepitas or a dollop of sour cream or both. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes or until soft and sweet but not coloured. In batches blend roasted vegetables chicken stock and pepper. Scoop the onion flesh away from its skin and add to the blender.

Roast the pumpkin for 1 hour or until soft and slightly caramalised at the edges. Return the soup to the pan and gently reheat without boiling. Bring to the boil then reduce the heat and simmer for 20 minutes. Season to taste with salt and freshly ground black pepper. Instead of sugar pumpkins you can use other winter squash in our roasted pumpkin soup recipe.

Add the roasted pumpkin and stock. Meanwhile roughly chop the onion garlic carrot and celery. This recipe for coconut enriched roasted pumpkin soup is spiced with nutmeg cumin coriander and ginger making it a fragrant autumn meal. Allow to cool a little then purée in batches in a blender or food processor. Add 1 cup 250ml of the chicken stock and blend until smooth.

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Pour the mixture into a saucepan add the remaining stock the cream and honey. Kabocha calabaza and hubbard are the best alternatives. Serve with sour cream. Place over medium heat until the soup is heated through. 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.

Choose a squash that feels heavy for its size and is free of soft spots. Add additional stock as needed to reach desired consistency. 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. Drizzle with olive oil sprinkle with thyme and roast till tender about 30 40 minutes. Scoop the pumpkin flesh out of its skin into a blender.

Roasting the pumpkin makes for a flavour packed pumpkin soup. Recipe yields 4 bowls or 6 cups of soup. 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. Choose a squash that feels heavy for its size and is free of soft spots.

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. Pour the mixture into a saucepan add the remaining stock the cream and honey. Add the roasted pumpkin and stock. Roast the pumpkin for 1 hour or until soft and slightly caramalised at the edges. It calls for roasted pumpkin for maximum flavor.