I used Half and Half to lower the fat content and found it quite suitable. I’ve already shared my favorite pumpkin soup recipe here on the blog, however, since I’ve been making it so often, it was time for a recipe update! Pour in 2 cups stock; puree with an … This one's a keeper:). My modifications included using 1 TBSP of honey, and adding 1 cup of diced roasted pumpkin to make it a chunky soup. Then shuffle the contents of the roasting tin, spread evenly once more and continue the roasting for a further 20-25 minutes. It was especially good with homemade bread.....YUM. No Chop Roast Butternut Pumpkin / Squash Soup | RecipeTin Eats Your daily values may be higher or lower depending on your calorie needs. Info. Add comma separated list of ingredients to exclude from recipe. 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. My family loves soup - this will become a regular. Allrecipes is part of the Meredith Food Group. Roasted pumpkin is spiced with nutmeg in this pureed cream soup. If you can use organic vegetables, the soup will have a glorious color and taste more intense. I doubled it thinking it'd fill a 9 litre pot but it still only filled just over half - I will triple it next time as it got eaten very quickly by my 5 flatmates! Roasted Pumpkin Soup. https://healthyfitnessmeals.com/roasted-pumpkin-soup-recipe https://www.monashfodmap.com/recipe/roasted-pumpkin-carrot-soup 4. easier to just make all in the pot on the stove and tastes just as good. Cut the pumpkin into slices then into quarters. Squeeze the roasted garlic out of its skin, then blend or process the roasted vegetables with stock until smooth. Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together … I made this recipe for 50 people - a great success! Try to find a really dark orange-colored pumpkin--it will look lots better. Scrape the roasted pumpkin and onions into a large saucepan and add the garlic and the stock. Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. Spicy Roast Pumpkin and Coconut Soup is a perfect autumn recipe. The result is a very creamy soup, … Your daily values may be higher or lower depending on your calorie needs. Continue roasting the pumpkin and onion for about another 20 minutes or until soft. Puree soup using an immersion blender until smooth. Add pumpkin, tom yum paste, fish sauce, coconut water, sugar and 500ml water. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. The roasted flavor was distinctive, and the soup was not sweet. Combine pumpkin, garlic and onion in a large baking dish; drizzle with oil. Place on a baking sheet, and drizzle with 2 tablespoons of the olive oil. Also 2% or skim milk work just fine if you're watching calories. I am pregnant and craving Pumpkin Soup and this recipe sure hit the spot! Meanwhile, roughly chop the onion, garlic, carrot and celery. hard to eat with the soup. Bring to a simmer. Delia's Roasted Pumpkin Soup with Melting Cheese recipe. The best pumpkin soup I've ever made - and I've made plenty! I have yet to experiment! This soup was absolutely delicous! 2 Peel and chop pumpkin and sweet potato and place them on an oven tray drizzle with oil and season with salt and pepper and pop into the oven for 20-30mins . Nothing beats fresh roasted garlic! This butternut squash and sweet potato soup is naturally gluten-free, dairy-free and whole30 friendly, and can easily be made vegan too. Pumpkin soup recipe. It is basically made of roasted pumpkin and coconut milk, which makes this cozy soup super creamy. Add roasted onion, chilli and garlic, then cook, stirring occasionally, for 3-4 minutes or until aromatic. Creamy coconut ginger pumpkin soup is deliciously nourishing. Pumpkins, carrots, onions--this is as close as you'll get to serving fall in a bowl. Roasted Pumpkin Soup Recipe. This Roasted Pumpkin and Root Vegetable Soup is finished with sour cream. Drizzle with vegetable oil. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Nutrient information is not available for all ingredients. Learn how to make Roasted Pumpkin Soup at home with Chef Bhumika on Rajshri Food. Brush with olive oil; sprinkle with salt, allspice, and white pepper. For this roasted pumpkin soup recipe, you will need one pie pumpkin, also known as a sugar pumpkin. Put coconut oil in a large saucepan over a medium heat. It's delicious and a super easy and healthy recipe to make. Roasting the pumpkin gives it a deep caramelized flavor that's delicious. I normally don't like pumpkin soup but I inherited a HUGE pumpkin from my parents veggie patch so I thought I'd give it a try. I found it difficult to cut and cube the sweet pumpkin raw, so I seeded it and cut it in half, drizzled it with oil and baked it in the oven with the other vegetables with the skin on. Add comma separated list of ingredients to include in recipe. good but not worth the trouble. Now let’s talk about this Colima Sea Salt™. It calls for roasted pumpkin for maximum flavor. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition This is a wonderful soup. Toss in olive oil, salt and pepper in a roasting tin. The best pumpkin soup I've ever made - and I've made plenty! allrecipes.co.uk/recipe/17483/creamy-roast-pumpkin-soup.aspx Enjoy! I can guarantee you will impress even the fussiest of eaters. Cool until easy to handle. 357 calories; protein 4.8g 10% DV; carbohydrates 25.3g 8% DV; fat 28.2g 43% DV; cholesterol 3mg 1% DV; sodium 867mg 35% DV. Heat gently; serve. 1. Ladle hot soup into bowls and serve with a drizzle of heavy cream and olive oil. Set aside 1 1/2 cups (about 15 ounces) cooked pumpkin; reserve remaining pumpkin for another use. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. If you use fresh pumpkin, keep the seeds and roast them. this link is to an external site that may or may not meet accessibility guidelines. Cut the pumpkin in half and remove the seeds. To make this roasted pumpkin soup you need only a few simple ingredients. 1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed. Easy creamy vegan pumpkin soup. This thick, glossy, classic roasted pumpkin soup is such a comforting recipe for Autumn (or Fall!) Bake in preheated oven 40 minutes, until soft but not blackened. Serve with crusty bread and a dollop of extra cream for decoration. Bake in the preheated oven until soft, about 45 minutes. Remove skins from onion and discard. They make a delicious crunchy garnish for the soup . The roasted garlic flavour came through strongly due to the quantity I used - but would do the same again! Also if you overcook the veggies a bit the onions get caramelized and add a nice richness to the soup. a classic, easy pumpkin soup made with fresh pumpkin that is both easy and quick to make (once the squash is roasted). Continue roasting the pumpkin and onion for about another 20 minutes or until soft. Although pumpkin is the main attraction in this soup, I want to talk about a few other key ingredients. The roasted garlic flavour came through strongly due to the quantity I used - but would do the same again! I really recommend giving this soup a try...it is rich and flavor-some and quite easy to prepare. Pumpkin, sweet potato, carrot and onion are roasted, then pureed to produce a smooth and creamy soup. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. This pumpkin soup recipe is creamy AND healthy! You need just 4 categories of ingredients… actually 5 including garnishes. I especially love the nutmeg in this soup. This butternut squash and sweet potato soup is naturally gluten-free, dairy-free … Enjoy and taste the golden color of the sun! Cook potato in simmering water until soft, about 20 minutes. turmeric, added two cloves of garlic and cut the nutmeg down by 1/2. Cut the top off a head of garlic and drizzle a little oil over the cloves. Put it on a foil lined, rimmed baking sheet and roast it in the oven for one hour. Step 2. This soup is rapidly becoming a family favorite. Taste, adding more salt as desired. Cool. I added a couple of large garlic bulbs to the roasting vegetables and squeezed out the roasted cloves to add in when pureeing the soup. Percent Daily Values are based on a 2,000 calorie diet. Cut pumpkin into quarters; discard seeds. This roasted pumpkin sage soup is very simple to make using just a few essential ingredients. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges. Start by cutting your pumpkin in half then deseed it (there’s no need to peel the Kabocha pumkin, it adds a nice nutty flavour!) Split pumpkins in half with a … You can substitute butternut squash for the pumpkin, if you prefer. Recipe for roast pumpkin soup. Pumpkin Soup. 3 Step 2: When the vegetables are lovely and roasted place them into a slow cooker followed by the rest of the ingredients and cook on low for 6-8 hours. Preheat oven to 425°F. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition For a vegetarian option, use Masse(R) chicken-style stock, which is vegetable-based. Roast for about 40 minutes then remove garlic and put aside. Percent Daily Values are based on a 2,000 calorie diet. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Some of my other favorite pumpkin recipes are Pumpkin Mac and Cheese with Roasted Veggies, Creamy Pumpkin Ginger Soup and Turkey Pumpkin Chili. My family loves soup - this will become a regular. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is my favourite pumpkin soup yet - it has a beautiful creamy texture and a roast vegetable flavour. Congrats! Scoop flesh from pumpkin and discard skins. This vegan roasted pumpkin soup is not only super delicious but also healthy and nourishing! It’s made with sweet roast pumpkin, warming chilli and creamy coconut milk all blended to a rich smooth vegan and dairy-free soup and sprinkled with chilli flakes and coconut. It was quite filling and, with croutons and some bread, was a very satisfying meal. Roast Pumpkin Soup Ingredients. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Aromatics: Fresh rosemary, whole cinnamon, cloves, star anise, and pepper. Fresh roasted sugar pumpkins are bright and sweet, and perfectly complimented by classic fall herbs and spices. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roasted pumpkin is perfect for serving mashed with butter, using to make a pumpkin soup, or whirling into a pumpkin pie. Roast for about 40 minutes then remove garlic and put aside. Pumpkin soup reminds me so much of Canada – I made it alot when we lived in Montreal, starting as soon as the first Fall leaves began to turn orange. 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. Everyone loved it and asked for seconds! This is a classic pumpkin soup … Remove from oven and set aside. Peel the sweet potato and squash when cool enough to handle. Cut the pumpkin into wedges and then into about 3cm cubes. I used a vegan broth as written in the notes. Information is not currently available for this nutrient. It’s one of my all-time favorite fall and winter recipes, and also my family loves it so much too. It’s a must make for the Fall season, especially if you have left over pumpkins after Halloween. 5. Preheat oven to 425°F. ... Preheat oven and lay out pumpkin cubes on a foil lined pan, roast for 35 or so minutes. Pumpkin, sweet potato, carrot and onion are roasted, then pureed to produce a smooth and creamy soup. Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips. Place pumpkin, carrots and onions in a baking dish or roasting pan. Place pumpkin cut-side-down on the prepared baking sheet and transfer to the oven. Only used 1 teaspoon nutmeg based on 4kg pumpkin. Allrecipes is part of the Meredith Food Group. This Roasted Pumpkin and Root Vegetable Soup is finished with sour cream. 1 Step 1: Preheat oven on 180 deg . Combine pumpkin, garlic and onion in a large baking dish; drizzle with oil. Roast at 200C for 30 minutes or until the pumpkin is soft. 307 calories; protein 4.3g 9% DV; carbohydrates 27.6g 9% DV; fat 21.4g 33% DV; cholesterol 54.7mg 18% DV; sodium 612.6mg 25% DV. If using a countertop blender to blend the soup, let it cool before blending and do not blend more than a cup or two at a time, as it will spill out the top. One last word of caution...watch the nutmeg. Information is not currently available for this nutrient. Recipe yields 4 bowls or 6 cups of soup. Bake in preheated oven until tender, 45 minutes to 1 hour. Just before serving, add little cubes of quick melting cheese like Gruyere or, if you're lucky enough to get it, Fontina. It gives the soup a real nice flavor, but too much can be overpowering. don't put roasted pumpkin seeds on top. Peel and chop your carrots. Step 3. I rarely write reviews because I ad-lib my recipes so often. Lightly coat the cut surface of the pumpkin with olive oil and season with sea salt and place on a tray lined with baking paper cut side down. This recipe for coconut-enriched roasted pumpkin soup is spiced with nutmeg, cumin, coriander, and ginger, making it a fragrant autumn meal. In fact, the pumpkin puree is so smooth and rich, I feel even a low fat 2% milk or even water would suffice. It’s a bit on the sweet side, but the spices give it a nice kick. Transfer vegetables to a medium saucepan; heat over medium. You saved Roasted Pumpkin Soup to your. and Winter. Between steps 5 and 6, I was concerned that putting something … Cinnamon, the classic pumpkin spice, shines through here, combining its gentle heat with the punchy cumin and zesty orange to create a wonderfully gentle, balanced soup. Remove from heat. You saved Roasted Pumpkin Soup to your. Most people won't think twice about serving basic cornbread when is on the table. Pumpkin: I’ve used a small piece cut from a large pumpkin but you can also use small pumpkins or if your supermarket stocks freshly cut pumpkins then that will skip you the step to chop it too. The roasted flavor was distinctive, and the soup was not sweet. If you want to make this cream of pumpkin soup, substitute 3/4 cup of whole milk or heavy cream instead of sour cream. It is the perfect fall soup for a chilly day! I did use this as a base recipe and it turned out fantastic! The first time I made it I didn't have any nutmeg on hand but I did have garam masala and it went even better with the soup. Toss the pumpkin and carrot in the melted butter and bake for 30-35 minutes or until golden and soft. Preheat oven to 350 degrees F (175 degrees C). This is a certified hug-in-a-bowl, perfect for an Autumn night snuggled in front of a TV or an open fire. Nutrient information is not available for all ingredients. Roast the vegetables. While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Bake in the preheated oven until soft, 30 to 40 minutes. Info. Yes, this makes a very rich, creamy soup. Roasted pumpkin also freezes beautifully. Print Recipe. 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:. I added two regular yukon gold potatoes, used one parsnip to replace one of the carrots, used a white sweet potato, used butternut squash instead of pumpkin because I already had it on hand, used only one red onion (but it was pretty big), added 2 tsp. this link is to an external site that may or may not meet accessibility guidelines. Roasting The Pumpkin Makes For A Flavour-Packed Pumpkin Soup. Place the chopped vegetables, onion and garlic on a baking tray, drizzle a little olive oil and roast until tender and slightly browned on the edges. Directions. Congrats! Amount is based on available nutrient data. Stir in chicken stock and coconut milk. Preheat the oven to 180 degrees Celsius (350 Fahrenheit). Try it you’ll like it. This pumpkin soup tastes a little bit different than a normal pumpkin soup because you roast the pieces of pumpkin in the oven before you put them into the soup. Top with pepitas, fresh basil and freshly ground black pepper. Most people won't think twice about serving basic cornbread when is on the table. Amount is based on available nutrient data. This is very good I substituted evaporated milk and one apple for one of the potatoes and it was very good. Roasting the pumpkin with the onions and garlic helps infuse the flavors better before blending. In a large pot over medium heat, bring water and bouillon to a boil. Most people cannot tell that you have used coconut milk instead of cream. Affiliate links in this post. The only changes I made were to use 2% milk instead of cream and I used about 1 teaspoon of nutmeg which was just right. 5 from 1 vote. https://www.healthyseasonalrecipes.com/roasted-pumpkin-soup-vegan Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or … Wrap the garlic in tin foil and add to the pumpkin. After 40 minutes or so the skin just fell off and I could continue baking the pumpkin until nice and soft. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Roast, in a hot oven, 200C/400F/Gas Mark 6, for 20 minutes. Pre-heat the oven to 200 C. (392 F). It is equally delicious made with butternut … Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Remove skin, and discard. Roast pumpkin soup with Thai flavours and young coconut GoodFood garlic, virgin coconut oil, fish sauce, coconut water, salt, coconut cream and 11 more Caramelised Leek and Roast Pumpkin Soup Sarah Bell Nutrition https://www.rachaelraymag.com/recipe/roasted-pumpkin-soup-recipe Add comma separated list of ingredients to include in recipe. Add comma separated list of ingredients to exclude from recipe. A wonderful, hearty soup, that tastes so incredible it needs very little seasoning! 2. Only used 1 teaspoon nutmeg based on 4kg pumpkin. 1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups), ¼ cup cold-pressed extra-virgin olive oil. You make think sour cream is an odd ingredient to add to soup, but adds a lovely creamy texture. This makes it not only taste good, but full of all the health benefits of the coconut. This healthy Pumpkin and Sweet Potato Soup is easy, comforting and full of flavour. This healthy roasted pumpkin soup with coconut milk is the reason for the fall season my friends. Preheat oven to 200°C. I am also going to try adding a few cloves of garlic to the roasted vegetables to give it some added zing next time! November 11, 2020 October 20, 2020 by GeeDee. This recipe is very easy and the soup turned out great! https://www.archanaskitchen.com/roasted-tomato-and-pumpkin-soup The spices in this soup really marry up well and make this the tasty, flavorful soup it is. Melt butter in a baking tray. Add the vegetables into a large pot and add the chicken (or vegetable) stock. Choose a small, unblemished one that feels heavy for its size. I added 4 cloves of garlic and a little less nutmeg I think next time I'll experiment by adding a sweet potato to the normal potatoes. Adjust oven rack to lower-middle position and preheat oven to 375°F. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Bring to a bubble and heat until piping hot. Squeeze the roasted garlic out of its skin, then blend or process the roasted vegetables with stock until smooth. Cut pumpkin … Thank you for the recipe. Bake until the … Jump to Recipe Print Recipe. Pumpkin Soup is great for everyone, as ingredients are easily substituted so that it can be made to suit any lifestyle whether your gluten free, dairy free, vegetarian or vegan. Preheat oven to 425 degrees F (220 degrees C). Simmer. Cream can also be added but I do like the little ‘tang’ that the sour cream adds. I also added a few aromatic spices for some warming and inviting extra flavors. Add the tomato/pumpkin puree back into the dutch oven and stir in the vegetable broth (add more broth for a thinner soup).