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. Kabocha calabaza and hubbard are the best alternatives. Roasted pumpkin soup easy vegetarian soup recipe. Continue roasting the pumpkin and onion for about another 20 minutes or until soft. Bring to the boil then reduce the heat and simmer for 20 minutes.

Drizzle with olive oil sprinkle with thyme and roast till tender about 30 40 minutes. This pumpkin soup recipe is an easy and comforting dish thats made with simple ingredients. Roasting the pumpkin makes for a flavour packed pumpkin soup. I ve already shared my favorite pumpkin soup recipe last year however i ve made it so often since then and i changed a couple of things. You simply bake the pumpkin whole in the oven and then peel off the skin.

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. The soup can be garnished with toasted pepitas or a dollop of sour cream or both. It s one of my all time favorite fall and winter recipes and also my family loves it so much too. Squeeze the roasted garlic out of its skin then blend or process the roasted vegetables with stock until smooth. The result is delicious and tender roasted pumpkin flesh ready to make into soup.

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Place all vegetables garlic and onion in a medium sized baking tray. Preheat oven to 180 degrees c. Roasted pumpkin soup recipe 1 5kg edible pumpkin olive oil 1 teaspoon dried chilli 1 tablespoon coriander seeds 1 large onion 3 cloves garlic 1 carrot 1 stick of celery 1 litre hot vegetable stock. Roast for about 40 minutes then remove garlic and put aside. It has a hint of naturally sweet flavors from using carrots and it is so filling.

Add the roasted pumpkin and stock. This recipe for coconut enriched roasted pumpkin soup is spiced with nutmeg cumin coriander and ginger making it a fragrant autumn meal. Return the soup to the pan and gently reheat without boiling. They are quite easy to make hearty gluten free and can be made vegan friendly please see my substitute options below. Allow to cool a little then purée in batches in a blender or food processor.

It is equally delicious made with butternut squash. Choose a squash that feels heavy for its size and is free of soft spots. This vegan roasted pumpkin soup is not only super delicious but also healthy and satisfying. The onions also have a great flavour after roasting them at the same time as the pumpkin. Season to taste with salt and freshly ground black pepper.

Season to taste with salt and freshly ground black pepper. It is equally delicious made with butternut squash. Add the roasted pumpkin and stock. Place all vegetables garlic and onion in a medium sized baking tray. 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.

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The onions also have a great flavour after roasting them at the same time as the pumpkin. Drizzle with olive oil sprinkle with thyme and roast till tender about 30 40 minutes. 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.