How to make Roasted Pumpkin Soup Recipe

How to make Roasted Pumpkin Soup Recipe

Hi everyone , Today I’m sharing with you a recipe for roasted pumpkin soup. It’s full of flavour and very easy to make. So if you would like to learn how to make it then just keep on watching. For this soup I’m roasting the pumpkin which I think gives it a lot more flavour than if you were to boil it. So to start off, remove the seeds from half of a small pumpkin, about 1kg or a little over 2 pounds. You can save the seeds if you would like and roast then as well, they’re great in salads or to snack on. I’ll have link to my website in the information box which has a printable version of this recipe. Once you have removed the seeds cut the pumpkin into wedges. If you don’t have much time cut it into smaller pieces and it will roast a lot faster. Place the wedges of pumpkin into a dish and pour over some oil and season with some salt and pepper. Place the pumpkin into a preheated oven and roast for about 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave it to cool while you prepare the remaining ingredients. In a medium sized pan heat a small amount of oil over medium heat. Slice up an onion and add to the pan. Make sure to keep the heat medium as you don’t want to add colour to the onion, you just want to cook it until it becomes soft and clear. Dice up 3 cloves of garlic and add these to that pan also. Continue cooking for about 10 minutes. While the onion and garlic are cooking I’m going to remove the flesh of the pumpkin from the skin. The pumpkin should be soft and cooled down by now so it should come out easily. Just use a spoon and scoop it out into a bowl. By this time the onion and garlic should be soft. Here is the time to add any flavourings you would like to the soup. There are endless possibilities but I’m just using a tablespoon of ground coriander. Add it to the pan and cook until fragrant. Now start adding your stock. Depending on the consistency you would like your soup to be only add half of your stock first. If you would like it thinner you can always add more when you blend it. I’ve just used 2 cups here because I like a thicker soup. Stir to make sure everything is combined. Add the stock mixture and pumpkin to a blender or to a pot if you are using a stick blender. Blend until everything is completely smooth. If you would like a thinner soup just add more stock. Pour your soup into a bowl, garnishing with some cream and parsley and serve with some crusty bread. This soup freezes great so don’t be afraid to make an extra large batch, it’s perfect for lunches. 

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