This pumpkin soup recipe is an easy and comforting dish thats made with simple ingredients. The great thing about this roasted pumpkin soup is that there is no chopping the pumpkin at the start. Allow to cool a little then purée in batches in a blender or food processor. Choose a squash that feels heavy for its size and is free of soft spots. Drizzle with olive oil sprinkle with thyme and roast till tender about 30 40 minutes.

Squeeze the roasted garlic out of its skin then blend or process the roasted vegetables with stock until smooth. Roasting the pumpkin makes for a flavour packed pumpkin soup. Preheat oven to 180 degrees c. Instead of sugar pumpkins you can use other winter squash in our roasted pumpkin soup recipe. Add the roasted pumpkin and stock.

Season to taste with salt and freshly ground black pepper. This vegan roasted pumpkin soup is not only super delicious but also healthy and satisfying. Kabocha calabaza and hubbard are the best alternatives. I ve already shared my favorite pumpkin soup recipe last year however i ve made it so often since then and i changed a couple of things. Place all vegetables garlic and onion in a medium sized baking tray.

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Roasted pumpkin soup easy vegetarian soup recipe. The flavours of the pumpkin and onion will intensify as you roast them just think of when you make a roast and you have deliciously soft and creamy roasted. This recipe for coconut enriched roasted pumpkin soup is spiced with nutmeg cumin coriander and ginger making it a fragrant autumn meal. They are quite easy to make hearty gluten free and can be made vegan friendly please see my substitute options below. Roast for about 40 minutes then remove garlic and put aside.

You simply bake the pumpkin whole in the oven and then peel off the skin. The soup can be garnished with toasted pepitas or a dollop of sour cream or both. Continue roasting the pumpkin and onion for about another 20 minutes or until soft. Return the soup to the pan and gently reheat without boiling. Bring to the boil then reduce the heat and simmer for 20 minutes.

The onions also have a great flavour after roasting them at the same time as the pumpkin. Roasted pumpkin soup recipe 1 5kg edible pumpkin olive oil 1 teaspoon dried chilli 1 tablespoon coriander seeds 1 large onion 3 cloves garlic 1 carrot 1 stick of celery 1 litre hot vegetable stock. It is equally delicious made with butternut squash. The result is delicious and tender roasted pumpkin flesh ready to make into soup. Not all pumpkin soup recipes are made using roasted pumpkin some are boiled but this is why roasting your pumpkin will make for the most delicious pumpkin soup ever.

Not all pumpkin soup recipes are made using roasted pumpkin some are boiled but this is why roasting your pumpkin will make for the most delicious pumpkin soup ever. The onions also have a great flavour after roasting them at the same time as the pumpkin. You simply bake the pumpkin whole in the oven and then peel off the skin. Roasted pumpkin soup easy vegetarian soup recipe. Season to taste with salt and freshly ground black pepper.

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The result is delicious and tender roasted pumpkin flesh ready to make into soup. Squeeze the roasted garlic out of its skin then blend or process the roasted vegetables with stock until smooth. This pumpkin soup recipe is an easy and comforting dish thats made with simple ingredients.