This roasted pumpkin soup has no peeling or chopping. In batches blend roasted vegetables chicken stock and pepper. Maple syrup 1 tablespoons. Ground cumin 1 teaspoon. Add additional stock as needed to reach desired consistency.
The great thing about this roasted pumpkin soup is that there is no chopping the pumpkin at the start. The gentle spices in this wholesome autumn soup warm up many a hungry worker and dinner guest alike. Salt and freshly ground black pepper. Drizzle with a little oil and sprinkle with salt. Lemon juice 2 3 tablespoons.
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The onions also have a great flavour after roasting them at the same time as the pumpkin. Preheat oven to 210 c. Just roast on a tray scoop out the flesh and blend. Recipe yields 4 bowls or 6 cups of soup. Roast for about 40 minutes then remove garlic and put aside.
Hot chicken stock 1 2 cups. Roast the pumpkin for 1 hour or until soft and slightly caramalised at the edges. Thyme leaves 1 teaspoons. Bake for 55 60 minutes or until the pumpkin is just soft and starting to brown. Heat remaining oil in large saucepan over medium heat.
Garlic small bulb cut the bulb of garlic in half horizontally. This pumpkin soup recipe is creamy and healthy. Cut the pumpkin in half lengthways and scoop out the seeds. It calls for roasted pumpkin for maximum flavor. Meanwhile roughly chop the onion garlic carrot and celery.
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Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream. You simply bake the pumpkin whole in the oven and then peel off the skin. Olive oil 1 tablespoons. Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream. Squeeze the roasted garlic out of its skin then blend or process the roasted vegetables with stock until smooth.
Olive oil 1 tablespoons. Garlic small bulb cut the bulb of garlic in half horizontally. Hot chicken stock 1 2 cups. The onions also have a great flavour after roasting them at the same time as the pumpkin. Fragrant but not too overwhelming the pumpkin shines through so even my little mr fussy will eat it.
You simply bake the pumpkin whole in the oven and then peel off the skin. The great thing about this roasted pumpkin soup is that there is no chopping the pumpkin at the start. Combine pumpkin garlic and onion in a large baking dish. This roasted pumpkin soup has no peeling or chopping.
