Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted pumpkin soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Meanwhile, roughly chop the onion, garlic, carrot and celery. In a large pot over medium heat, bring water and bouillon to a boil. It's a pureed soup, made with roasted pumpkin, carrots, apple, sage and cream. The roasted pumpkin really brings out a wonderful flavour.
Roasted Pumpkin Soup is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Roasted Pumpkin Soup is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Pumpkin Soup:
- Take 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Get 3 tablespoons olive oil
- Take 2 onions, chopped
- Make ready 1 teaspoon smoked paprika
- Take 3 garlic cloves, peeled and chopped
- Prepare 1 red chilli, deseeded and finely chopped
- Prepare 400 g can of tomatoes
- Make ready 1 litre chicken or vegetable stock
- Prepare handful sweetcorn, fresh, frozen or tinned
- Take sea salt and black pepper
- Take To garnish:
- Get tortilla chips, crushed
- Make ready mature Cheddar cheese
- Get 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Prepare fresh coriander or parsley
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.
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.
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. The coconut milk adds a thick, smooth texture and the warming spices are perfect for cool winter evenings. For an extra decadent flourish, add a dollop of soured cream on top.
So that’s going to wrap it up for this special food roasted pumpkin soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
