Roasted Pumpkin Soup Recipe | Easy and Flavorful

Hi everyone and welcome back to my channel. Today I’m sharing with you a recipe for roasted pumpkin soup. It’s full of flavor and very easy to make. For this soup, I’m roasting the pumpkin which I think gives it a lot more flavor than if you were to boil it. So to start off, remove the seeds from half of a small pumpkin, about 1kg or a little over 2 pounds. You can save the seeds if you would like and roast them as well, they’re great in salads or to snack on. Once you have removed the seeds, cut the pumpkin into wedges, or smaller pieces if you're short on time, and roast them in the oven until soft and caramelized at the edges. While the pumpkin is cooling, heat a small amount of oil in a pan and cook sliced onions and diced garlic until softened. Remove the flesh of the pumpkin from the skin and add it to the pan along with your preferred flavorings, such as ground coriander. Add stock to the pan, starting with half and adjusting to achieve your desired soup consistency. Blend the mixture until smooth and thin with more stock if desired. Garnish the soup with cream and parsley, and serve with crusty bread. This soup freezes well, so you can make an extra large batch for future meals. Enjoy!

Ingredients:

  1. Half of a small pumpkin (about 1kg or a little over 2 pounds)
  2. Oil
  3. Salt and pepper
  4. 1 onion
  5. 3 cloves of garlic
  6. 1 tablespoon of ground coriander
  7. Stock (2 cups, adjust to desired consistency)
  8. Cream and parsley for garnish
  9. Crusty bread for serving

Cooking steps:

  • Remove the seeds from half of a small pumpkin and cut it into wedges.
  • Place the pumpkin wedges in a dish, drizzle with oil, and season with salt and pepper.
  • Roast the pumpkin in a preheated oven for 1-2 hours until soft and caramelized.
  • Let the pumpkin cool while you prepare the remaining ingredients.
  • Heat oil in a medium-sized pan and cook sliced onions and diced garlic until soft.
  • Remove the pumpkin flesh from the skin and add it to the pan.
  • Add ground coriander and cook until fragrant.
  • Start adding stock, using half first and adjusting to desired consistency.
  • Blend the mixture until smooth, adding more stock if desired.
  • Pour the soup into bowls, garnish with cream and parsley, and serve with crusty bread.
  • Optional: Freeze the soup for future meals.