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Roasted pumpkin soup recipe

Warm Creamy Roasted Pumpkin Soup

1y ago
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Roasted Pumpkin Soup

Walm creamy roasted pumpkin Soup

Prep time15min
Cook time1h 10min
Serves4
MealSoup

Ingredients

  • 4 tablespoons olive oil, divided
  • One large pumpkin
  • 1 large brown onion, chopped
  • 4 large or 6 medium garlic cloves, pressed or minced
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon cloves
  • Tiny dash of cayenne pepper (optional, if you like spice)
  • Freshly ground black pepper
  • 946ml vegetable broth
  • 118ml full fat coconut milk or heavy cream
  • 2 tablespoons honey

Instructions

  1. Preheat oven to 220 degrees Celsius and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds
  2. Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
  3. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
  4. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
  5. Once the pumpkin mixture is done cooking, stir in the coconut milk and honey. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender.Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.

Recipe Notes

You can always freeze and reheat

Recipe by

Dylan Howarth ( www.dhowarth.com )

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