Roasted Pumpkin Soup
This roasted pumpkin soup is autumn in a bowl. Its perfect blend of fresh seasonal vegetables and herbs makes for a warm and amazing healthy soup.
Equipment
Ingredients
- 1.5 kg Pumpkin
- 3 whole Medium red onions
- 2 whole Carrots
- 3 cloves Garlic
- ¼ teaspoon Cayenne pepper
- ¼ tsp Salt
- Pinch Black pepper
- 1 Ltr Vegetable stock
- Heavy Cream or coconut milk to top optional
- 1 tbsp Olive oil
Instructions
- The first thing you’ll need to do to make this pumpkin soup is preheat your oven to 170°C or 340°F.
- Now grab your fresh pumpkin and chop it in half and remove the seeds (I always keep these for roasting later), then chop them into quarters.1.5 kg Pumpkin
- Drizzle over a little olive oil and add a pinch of salt to your pumpkin quarters.¼ tsp Salt, 1 tbsp Olive oil
- Place them on two baking sheets with the skin sides facing up.
- Roast the pumpkin for 1 hour, or until soft and slightly caramelized at the edges.
- While the pumpkin is roasting, roughly chop the onion, garlic, and carrot.2 whole Carrots, 3 cloves Garlic, 3 whole Medium red onions
- Grab a large saucepan and add in a little olive oil. Add in all your chopped vegetables, ¼ teaspoon of Cayenne pepper, ¼ of a teaspoon of salt, and a pinch of black pepper, and cook over a medium heat until soft, it should take about 10 minutes.¼ teaspoon Cayenne pepper, ¼ tsp Salt, Pinch Black pepper
- When the pumpkin is roasted and ready, peel off the skin and add it to your cooked vegetables.
- Add in your hot vegetable stock and blend together, you may want to add in more boiling water if you prefer a thinner consistency.1 Ltr Vegetable stock
- At this point your pumpkin soup is complete, ladle your soup into bowls, you can add a little cream or coconut milk to your soup just before you serve. Half my family like creamy soup and half doesn’t so I always leave it until I serve and stir it in at the end.Heavy Cream or coconut milk to top
Notes
Tips and tricks
You can add crushed chili flakes to this pumpkin soup recipe if you want to add a little spice to it.
You can also freeze this soup for up to 2-3 months.
If you like your soups creamy, why not stir in a little cream or coconut milk just before you serve the soup?
You can add crushed chili flakes to this pumpkin soup recipe if you want to add a little spice to it.
You can also freeze this soup for up to 2-3 months.
If you like your soups creamy, why not stir in a little cream or coconut milk just before you serve the soup?
Nutrition
Calories: 52kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 91mgPotassium: 642mgFiber: 1gSugar: 5gVitamin A: 16030IUVitamin C: 17mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!