Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, roasted pumpkin soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Meanwhile, roughly chop the onion, garlic, carrot and celery. Roasted Pumpkin Soup with Melting Cheese The lovely thing about pumpkin is that it has a really velvety texture in soup, and if it's oven-roasted before you add it to the soup, it gives an unusual nuttiness to the flavour. Just before serving, add little cubes of quick melting cheese like Gruyere or, if you're lucky enough to get it, Fontina. In a large pot over medium heat, bring water and bouillon to a boil.
Roasted Pumpkin Soup is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Roasted Pumpkin Soup is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Pumpkin Soup:
- Prepare 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Prepare 3 tablespoons olive oil
- Make ready 2 onions, chopped
- Make ready 1 teaspoon smoked paprika
- Prepare 3 garlic cloves, peeled and chopped
- Take 1 red chilli, deseeded and finely chopped
- Get 400 g can of tomatoes
- Make ready 1 litre chicken or vegetable stock
- Get handful sweetcorn, fresh, frozen or tinned
- Take sea salt and black pepper
- Take To garnish:
- Take tortilla chips, crushed
- Make ready mature Cheddar cheese
- Get 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Prepare fresh coriander or parsley
Remove from heat and puree with a hand blender, liquidiser or food processor. Thai pumpkin soup Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a Thai twist on the traditional pumpkin soup. The coconut milk adds a thick, smooth texture and the warming spices are perfect for cool winter evenings. For an extra decadent flourish, add a dollop of soured cream on top.
Instructions to make Roasted Pumpkin Soup:
- Place the slices of deseeded pumpkin in a large roasting tray, drizzle with olive oil and sprinkle with salt and pepper. Place in a preheated oven 180°/Gas 4 and roast for about 40 minutes until the flesh is soft and slightly caramelized.
- Meanwhile heat the rest of the olive oil in a large pan, add the onions and cook for 20 minutes, until tender. Stir in the paprika, garlic and chilli and cook for 3 minutes. Add the tomatoes and stock. Simmer for 15 minutes or until the onions are completely soft.
- When the pumpkin is cool enough to handle, remove the skin and chop the flesh into chunks. You can retain the skin if you wish, if it's as tender as the flesh.
- Add the pumpkin to the soup, and blitz with a hand held blender or in a food processor. Check for seasoning. Add the sweetcorn and bring back to a slow simmer.
- Now prepare the garnish. Chop the avocado and squeeze the lemon over the top, grate the cheese and mix it with crushed tortilla chips. Chop the parsley. Ladle the soup into bowls and sprinkle over the toppings.
The coconut milk adds a thick, smooth texture and the warming spices are perfect for cool winter evenings. For an extra decadent flourish, add a dollop of soured cream on top. 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 pumpkin on the side (this is the flavour your soup will have!!!). The sea salt, pepper and olive oil will make your baked pumpkin and onion so soft and full of flavour. 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.
So that is going to wrap this up with this exceptional food roasted pumpkin soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
