Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted pumpkin soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Bringing Together Exploration and Experimentation, Turning Mealtimes into an Adventure. Your Taste Adventure Awaits, Let Inspiration Lead the Way. Meanwhile, roughly chop the onion, garlic, carrot and celery. In a large pot over medium heat, bring water and bouillon to a boil.
Roasted Pumpkin Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Roasted Pumpkin Soup is something which I’ve loved my entire life.
To get started with this particular 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 can achieve that.
The ingredients needed to make Roasted Pumpkin Soup:
- Take 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Prepare 3 tablespoons olive oil
- Prepare 2 onions, chopped
- Prepare 1 teaspoon smoked paprika
- Make ready 3 garlic cloves, peeled and chopped
- Get 1 red chilli, deseeded and finely chopped
- Get 400 g can of tomatoes
- Get 1 litre chicken or vegetable stock
- Make ready handful sweetcorn, fresh, frozen or tinned
- Take sea salt and black pepper
- Get To garnish:
- Get tortilla chips, crushed
- Get mature Cheddar cheese
- Get 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Prepare fresh coriander or parsley
Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt and pepper. Slice each pumpkin halve in half to make quarters. Set it aside to cool for a few minutes.
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.
Slice each pumpkin halve in half to make quarters. Set it aside to cool for a few minutes. Drizzle with olive oil and season with salt and pepper. How to make pumpkin soup Peel and cut pumpkins into smaller sizes, spray with oil and sprinkle with salt and pepper. Thai pumpkin soup Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a Thai twist on the traditional pumpkin soup.
So that is going to wrap this up with this special food roasted pumpkin soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
