Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted pumpkin soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This recipe for coconut-enriched roasted pumpkin soup is spiced with nutmeg, cumin, coriander, and ginger, making it a fragrant autumn meal. It is equally delicious made with butternut squash. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Cut pumpkin into quarters; discard seeds.
Roasted Pumpkin Soup is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Roasted Pumpkin Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Pumpkin Soup:
- Prepare 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
- Make ready 3 garlic cloves, peeled and chopped
- Get 1 red chilli, deseeded and finely chopped
- Prepare 400 g can of tomatoes
- Make ready 1 litre chicken or vegetable stock
- Take handful sweetcorn, fresh, frozen or tinned
- Prepare sea salt and black pepper
- Prepare To garnish:
- Take tortilla chips, crushed
- Make ready mature Cheddar cheese
- Get 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Take fresh coriander or parsley
Slice each pumpkin halve in half to make quarters. Set it aside to cool for a few minutes. Lightly oil a baking sheet or coat with nonstick spray. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet.
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.
Lightly oil a baking sheet or coat with nonstick spray. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Split pumpkins in half with a heavy chef's knife or cleaver. Scoop out the seeds and discard or save for another use. In a heavy soup pot or Dutch oven over medium heat, heat oil.
So that is going to wrap this up for this special food roasted pumpkin soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
