Roasted Pumpkin Soup Bowls Recipe

Name: Roasted Pumpkin Soup Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 pound) sugar pumpkin, halved lengthwise and seeded, or more to taste; cooking spray; 3 tablespoons butter; 1/2 cup diced onion; 1 quart vegetable stock; 3 tablespoons cornstarch; 2 tablespoons curry powder; 1 cup milk; 1/2 cup sour cream; 1 tablespoon soy sauce; 1 tablespoon white sugar; 1/2 teaspoon freshly grated nutmeg, or more to taste; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper, or to taste

Servings: persons

1 (3 pound) sugar pumpkin, halved lengthwise and seeded, or more to taste
cooking spray
3 tablespoons butter
1/2 cup diced onion
1 quart vegetable stock
3 tablespoons cornstarch
2 tablespoons curry powder
1 cup milk
1/2 cup sour cream
1 tablespoon soy sauce
1 tablespoon white sugar
1/2 teaspoon freshly grated nutmeg, or more to taste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste

1
Spray inside and outside of pumpkin with cooking spray.
2
Preheat an outdoor grill for high heat and lightly oil the grate.
3
Place pumpkin, pulp-side down, on the grate. Close the lid. Grill until tender, 15 to 20 minutes. Turn over, skin-side down; grill until pulp is very soft and lightly charred, 20 to 30 minutes. Reduce heat as necessary to keep the grill temperature below 450 degrees F (232 degrees C). Let pumpkin cool on the grill.
4
Melt butter in a large pot over medium-high heat. Add onions; saute until translucent and lightly browned, about 5 minutes. Add vegetable stock, cornstarch, and curry powder; bring to a boil. Cook and stir until thick and foamy and cornstarch is dissolved, 1 to 2 minutes. Reduce heat to medium.
5
Scoop pulp out of the pumpkin, reserving the hard shell to use as bowl. Add pulp to the stock mixture, breaking up any large lumps. Stir in milk, sour cream, soy sauce, and sugar. Blend soup with an immersion blender until smooth. Stir in nutmeg, salt, and pepper.
6
Reduce heat to medium-low. Cook, stirring constantly, until just starting to boil, 5 to 7 minutes. Remove from heat. Serve in the pumpkin shells.

340

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 14 ingredients. The key ingredients include: 1 (3 pound) sugar pumpkin, halved lengthwise and seeded, or more to taste, cooking spray, 3 tablespoons butter, 1/2 cup diced onion, and more.

Yes, Roasted Pumpkin Soup Bowls 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 Bowls

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