Roasted Pumpkin Soup Recipe

Name: Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: seeds of 2 sugar pumpkin; 2 tablespoons extra virgin olive oil; 1 pinch cayenne pepper; salt; 2 sugar pumpkin; ¼ cup extra virgin olive oil; 2 cloves, garlic- minced; 1 medium onion, minced; 1 teaspoon chili flakes; 4 cups chicken broth or 4 cups stock; ¼ cup heavy cream; salt and pepper

Servings: persons

seeds of 2 sugar pumpkin
2 tablespoons extra virgin olive oil
1 pinch cayenne pepper
salt
2 sugar pumpkin
¼ cup extra virgin olive oil
2 cloves, garlic- minced
1 medium onion, minced
1 teaspoon chili flakes
4 cups chicken broth or 4 cups stock
¼ cup heavy cream
salt and pepper

1
Preheat 400F Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
2
Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
3
Roast in the oven for 45 minutes or until softened.
4
Remove skins.
5
Remove and turn oven heat to low.
6
Wash the seeds well, and remove any extra flesh.
7
Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt.
8
Toast in the oven at 250 F until golden.
9
Set aside.
10
In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat.
11
Cook until softened.
12
Add pumpkin flesh.
13
Remove from the heat and pass through a food processor until smooth.
14
Return to the pan, and stir in the chicken broth until desired consistency is reached.
15
Add heavy cream to thicken and season with salt and pepper.
16
Garnish with pumpkin seeds.

858

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: seeds of 2 sugar pumpkin, 2 tablespoons extra virgin olive oil, 1 pinch cayenne pepper, salt, and more.

Yes, Roasted 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.

Roasted Pumpkin Soup

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