Recipe: Yummy Roasted Pumpkin Soup

Recipe: Yummy Roasted Pumpkin Soup Delicious, fresh and tasty.

Roasted Pumpkin Soup. 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.

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.

Pumpkins, carrots, onions–this is as close as you'll get to serving fall in a bowl.

Roasting the pumpkin gives it a deep caramelized flavor that's delicious.

You can have Roasted Pumpkin Soup using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Roasted Pumpkin Soup

1. You need of pumpkin, in bite-sized pieces.

2. You need of Ground black pepper.

3. Prepare of Sea salt.

4. Prepare of dried coriander.

5. It’s of dried chilli flakes.

6. It’s of dried cumin.

7. Prepare of Olive oil.

8. Prepare of large onions, chopped.

9. Prepare of garlic, chopped.

10. Prepare of celery, chopped.

11. Prepare of carrot, diced.

12. You need of vegetable stock. I used “Marigold” powder.

Cut pumpkin into quarters; discard seeds.

Meanwhile, roughly chop the onion, garlic, carrot and celery.

Then, I came home and had this roasted pumpkin soup.

In a large saucepan, saute onion in butter until tender.

Roasted Pumpkin Soup step by step

1. Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm)..

2. Mix the chilli flakes, coriander, cumin and a pinch of salt..

3. 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..

4. 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..

5. 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..

6. Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well..

Remove from the heat; stir in flour until smooth.

Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil.

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Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft.