Steps to Make Super Quick Homemade Roasted Pumpkin Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted pumpkin soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Cut pumpkin into quarters; discard seeds.

Roasted Pumpkin Soup is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Roasted Pumpkin Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Pumpkin Soup:

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

This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. 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. Lightly oil a baking sheet or coat with nonstick spray.

Instructions to make Roasted Pumpkin Soup:

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.

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. Lightly oil a baking sheet or coat with nonstick spray. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. How to make pumpkin soup Peel and cut pumpkins into smaller sizes, spray with oil and sprinkle with salt and pepper. In a heavy soup pot or Dutch oven over medium heat, heat oil.

So that’s going to wrap it up for this special food roasted pumpkin soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!