Whole Roasted Pumpkin Soup Recipe

Name: Whole Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small sugar pumpkins; None None Olive oil; 4 tbsp (1/2 stick) butter; 1 None onion, diced; 2 cloves garlic, chopped; 1 None potato, peeled and cut into 1-inch dice; 2 None carrots, peeled and cut into 1-inch pieces; 1/2 large sugar pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces; None None Heavy cream or plain yogurt, to serve; None None Whole grain bread, toasted, cut into leaf shapes, to serve

Servings: persons

6 small sugar pumpkins
None None Olive oil
4 tbsp (1/2 stick) butter
1 None onion, diced
2 cloves garlic, chopped
1 None potato, peeled and cut into 1-inch dice
2 None carrots, peeled and cut into 1-inch pieces
1/2 large sugar pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces
None None Heavy cream or plain yogurt, to serve
None None Whole grain bread, toasted, cut into leaf shapes, to serve

1
Preheat the oven to 350u00b0F. Cut a circle in the top of each pumpkin and remove - these are the lids, so don't throw away. If you find it easier, just slice the top off each pumpkin.
2
Scrape out and discard seeds. Brush inside each pumpkin with olive oil and season. Replace lids and place on a baking pan. Roast for for 30-40 mins or until tender and cooked through.
3
Heat butter in a large saucepan in medium heat. Add onion and garlic and saute until soft. Add potato, carrot and pumpkin and sweat for 10-15 mins to caramelize. Cover with water and bring to a boil. Reduce heat to low; simmer for 20 mins or until tender.
4
Puree until silky smooth, adding more water if necessary to reach desired consistency. Season to taste. For a stonger flavor, add 1 tbsp freshly grated ginger, 1/2-1 tsp red pepper flakes and 1 tsp each cumin seeds and coriander seeds at the saute stage and then a large bunch of cilantro at the pureeing stage.
5
Fill pumpkins with hot soup, leaving room to replace the lids. Serve with a little pot of cream or yogurt to swirl through soup, and toasted grainy bread cut into leaf shapes

590

kcal

Calories

Fat

102

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 10 ingredients. The key ingredients include: 6 small sugar pumpkins, None None Olive oil, 4 tbsp (1/2 stick) butter, 1 None onion, diced, and more.

Yes, Whole 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.

Whole Roasted Pumpkin Soup

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