Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, roasted pumpkin soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Roasted Pumpkin Soup is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Roasted Pumpkin Soup is something that I’ve loved my whole 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:
- Prepare 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Prepare 3 tablespoons olive oil
- Make ready 2 onions, chopped
- Take 1 teaspoon smoked paprika
- Take 3 garlic cloves, peeled and chopped
- Make ready 1 red chilli, deseeded and finely chopped
- Prepare 400 g can of tomatoes
- Make ready 1 litre chicken or vegetable stock
- Take handful sweetcorn, fresh, frozen or tinned
- Make ready sea salt and black pepper
- Prepare To garnish:
- Get tortilla chips, crushed
- Prepare mature Cheddar cheese
- Take 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Prepare 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’s going to wrap it up with this exceptional food roasted pumpkin soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
