Hi, I’m Marie. Today, I’m gonna show you how to prepare roasted pumpkin soup recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Pumpkin Soup Recipe
Roasted Pumpkin Soup is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Roasted Pumpkin Soup is something that I’ve loved my whole life.
To get started with this 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:
- Get pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Prepare olive oil
- Make ready onions, chopped
- Make ready smoked paprika
- Make ready garlic cloves, peeled and chopped
- Make ready red chilli, deseeded and finely chopped
- Take can of tomatoes
- Take chicken or vegetable stock
- Make ready sweetcorn, fresh, frozen or tinned
- Get sea salt and black pepper
- Get To garnish:
- Take tortilla chips, crushed
- Make ready mature Cheddar cheese
- Take ripe avocado, peeled, diced and tossed with lime or lemon juice
- Get fresh coriander or parsley
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.
So that is going to wrap this up with this special dish roasted pumpkin soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
