Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted pumpkin soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Roasted Pumpkin Soup is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Roasted Pumpkin Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
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To begin with this recipe, we have to prepare a few components. You can have roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted Pumpkin Soup:
- Prepare 800 g pumpkin, in bite-sized pieces
- Make ready Ground black pepper
- Make ready Sea salt
- Take 2 tsp dried coriander
- Prepare 1 tsp dried chilli flakes
- Prepare 1/2 tsp dried cumin
- Take Olive oil
- Prepare 2 large onions, chopped
- Prepare 3 cloves garlic, chopped
- Make ready 2 sticks celery, chopped
- Make ready 1 carrot, diced
- Get 1 1/2 litres vegetable stock. I used “Marigold” powder
Not all pumpkin soup recipes are made using roasted pumpkin (some are boiled)… but this is why roasting your pumpkin will make for the most DELICIOUS pumpkin soup ever:. To make this roasted pumpkin soup you need only a few simple ingredients. It is basically made of roasted pumpkin and coconut milk, which makes this cozy soup super creamy. I also added a few aromatic spices for some warming and inviting extra flavors.
Steps to make Roasted Pumpkin Soup:
- Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
- Mix the chilli flakes, coriander, cumin and a pinch of salt.
- Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
- Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
- Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
- Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.
Anyways, if you made the pumpkin purée in advance, this soup comes together in a few minutes! This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. 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. Place all vegetables, garlic and onion in a medium sized baking tray.
So that is going to wrap this up for this special food roasted pumpkin soup recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
