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 sugar pumpkins small; olive oil; 4 tablespoons butter; 1 onion diced; 2 cloves garlic chopped; 1 potato peeled and cut into 1-inch dice; 2 carrots peeled and cut into 1-inch pieces; 1/2 sugar pumpkin large, or butternut squash, peeled, seeded and cut into 1-inch pieces; heavy cream or plain yogurt, to serve; whole-grain bread toasted, cut into leaf shapes, to serve

Servings: persons

6 sugar pumpkins small
olive oil
4 tablespoons butter
1 onion diced
2 cloves garlic chopped
1 potato peeled and cut into 1-inch dice
2 carrots peeled and cut into 1-inch pieces
1/2 sugar pumpkin large, or butternut squash, peeled, seeded and cut into 1-inch pieces
heavy cream or plain yogurt, to serve
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

822

kcal

Calories

Fat

162

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 sugar pumpkins small, olive oil, 4 tablespoons butter, 1 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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