Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted pumpkin soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Roasted Pumpkin Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Roasted Pumpkin Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make.
To begin with this particular recipe, we must prepare a few components. You can have roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Pumpkin Soup:
- Get 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Make ready 3 tablespoons olive oil
- Prepare 2 onions, chopped
- Make ready 1 teaspoon smoked paprika
- Get 3 garlic cloves, peeled and chopped
- Make ready 1 red chilli, deseeded and finely chopped
- Prepare 400 g can of tomatoes
- Prepare 1 litre chicken or vegetable stock
- Prepare handful sweetcorn, fresh, frozen or tinned
- Get sea salt and black pepper
- Make ready To garnish:
- Prepare 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
Winter is coming closer and temperatures are. Roasted Pumpkin Soup - My favorite Fall and Winter soup! You'll really want it all year long. And you can also substitute the pumpkin with butternut squash!
Instructions 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.
You'll really want it all year long. And you can also substitute the pumpkin with butternut squash! Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Roasting the pumpkin gives it a deep caramelized flavor that's delicious.
So that’s going to wrap this up with this special food roasted pumpkin soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
