Add additional stock as needed to reach desired consistency. This pumpkin soup recipe is creamy and healthy. Bring to the boil then reduce the heat and simmer for 20 minutes. Add the roasted pumpkin and stock. Roast the pumpkin for 1 hour or until soft and slightly caramalised at the edges.
It is equally delicious made with butternut squash. Scoop the onion flesh away from its skin and add to the blender. 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. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes or until soft and sweet but not coloured. Instead of sugar pumpkins you can use other winter squash in our roasted pumpkin soup recipe.
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Return the soup to the pan and gently reheat without boiling. Recipe yields 4 bowls or 6 cups of soup. Season to taste with salt and freshly ground black pepper. 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. Meanwhile roughly chop the onion garlic carrot and celery.
Kabocha calabaza and hubbard are the best alternatives. Add 1 cup 250ml of the chicken stock and blend until smooth. Pour the mixture into a saucepan add the remaining stock the cream and honey. Kabocha calabaza and hubbard are the best alternatives. Return the soup to the pan and gently reheat without boiling.
Pour the mixture into a saucepan add the remaining stock the cream and honey. Drizzle with olive oil sprinkle with thyme and roast till tender about 30 40 minutes. It is equally delicious made with butternut squash. Place over medium heat until the soup is heated through. Add additional stock as needed to reach desired consistency.
