Roast Pumpkin Soup Recipe

Name: Roast Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Whole Butternut Pumpkin (Approx 1 1/2 kg); 2 Brown Onions; 4 cloves Garlic; 1/2 Teaspoon Nutmeg; 1 Teaspoon Cumin; 1 Chicken / Vegetable Stock Cube; 2 cups Water; Olive Oil; Sour Cream (For Serving); Hungarian Sweet Paprika (For Serving); Chives (For Garnish); Salt & Pepper to taste

Servings: persons

1 Whole Butternut Pumpkin (Approx 1 1/2 kg)
2 Brown Onions
4 cloves Garlic
1/2 Teaspoon Nutmeg
1 Teaspoon Cumin
1 Chicken / Vegetable Stock Cube
2 cups Water
Olive Oil
Sour Cream (For Serving)
Hungarian Sweet Paprika (For Serving)
Chives (For Garnish)
Salt & Pepper to taste

1
1) Preheat Oven to 200c 2) Chop Pumpkin into small even pieces.
2
(You can remove the skin before you cook or if you are lazy like me you can let the pumpkin cool after cooking then skin it easily) 3) Peel the Onion and Garlic then Quarter the Onion.
3
4) Place onto baking tray drizzle very lightly with oil and place in the oven for 20 - 30 minutes.
4
(Check after 15 minutes) 5) Mix Stock Cube with 2 Cups Boiling Water 6) Place Pumpkin, Onion, Garlic, Stock, Cumin & Nutmeg into a blender.
5
(Blend until smooth) 7) Pour Mixture into pot and bring back to the boil.
6
8) Pour into a bowl 9)Dump 1 Tablespoon of Sour Cream into the center and stir lightly then sprinkle with paprika and garnish with chives.
7
10 Eat & Enjoy ^_^

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Whole Butternut Pumpkin (Approx 1 1/2 kg), 2 Brown Onions, 4 cloves Garlic, 1/2 Teaspoon Nutmeg, and more.

Yes, Roast Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Pumpkin Soup

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