Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted pumpkin soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Pumpkin Soup is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Roasted Pumpkin Soup is something which I’ve loved my entire life.
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. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.
To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Pumpkin Soup:
- Take 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Prepare 3 tablespoons olive oil
- Prepare 2 onions, chopped
- Take 1 teaspoon smoked paprika
- Prepare 3 garlic cloves, peeled and chopped
- Get 1 red chilli, deseeded and finely chopped
- Prepare 400 g can of tomatoes
- Take 1 litre chicken or vegetable stock
- Prepare handful sweetcorn, fresh, frozen or tinned
- Get sea salt and black pepper
- Get To garnish:
- Prepare tortilla chips, crushed
- Get mature Cheddar cheese
- Prepare 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Get fresh coriander or parsley
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. Slice each pumpkin halve in half to make quarters. Set it aside to cool for a few minutes. Lightly oil a baking sheet or coat with nonstick spray.
Steps to make Roasted Pumpkin Soup:
- 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.
- 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.
- 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.
- 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.
- 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.
Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Split pumpkins in half with a heavy chef's knife or cleaver. Scoop out the seeds and discard or save for another use. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp.
So that is going to wrap this up with this exceptional food roasted pumpkin soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
