roasted pumpkin soup

Roasted Pumpkin Soup

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If you ask my husband & my in laws they’d tell you all about my fondness for soups as these are my go to comfort foods at the end of a longgg day. I only prefer the creamy ones loaded with veggies as they are so satisfying & heart-warming. So I naturally wanted to make myself a bowl of this rich pumpkin soup made with freshly whipped pumpkin puree. I haven’t tried out the canned purees yet so I made my version of the pumpkin puree at home by roasting the large pumpkins in the oven the same way I roasted the spaghetti squash mentioned in my previous post. This soup was easy to whip up and was just as satisfying as the other creamy soups I make.

Ingredients:

For the pumpkin puree 

  • Baking pumpkin – 1 large 
  • Salt 
  • Drizzle of oil 

Other ingredients:

  • Olive oil or canola oil – 2 tablespoons 
  • Onions – ½ medium, finely chopped
  • Garlic – 3 cloves,  minced 
  • Salt & pepper to taste 
  • Red chili powder or cayenne pepper – ½ teaspoon 
  • Cumin powder – 1 teaspoon 
  • Smoked paprika (optional) – 1 teaspoon 
  • Chicken or vegetable stock – 1 cup 
  • Thick coconut milk – ½ cup
  • Roasted pumpkin & chia seeds for garnish 

Instructions: 

  1. Skip this step if you’re using canned pumpkin puree. Preheat the oven to 400 degrees F (200 degrees C) and line a baking tray with parchment paper. Cut the pumpkins in half and scoop out the seeds. Sprinkle salt & drizzle oil over the pumpkins and place them cut side down onto the baking tray. Bake until they’re soft and cooked through. It took an hour to bake half a pumpkin. (Flip them midway). Once done, scoop out the flesh , let it cool and blend them in a mixer until smooth and creamy. Your pumpkin puree is good to go! You can also dice the pumpkins and boil them till soft if you don’t have an oven.
  2. Heat olive oil in a large saucepan & Saute the onions & garlic until slightly golden. Add in the cumin, smoked paprika & chili powder. Saute for a few seconds before adding in 1 heaped cup of pumpkin puree along with the chicken/vegetable broth. Let it cook for about 3-4 minutes as it comes to a slight boil. Whisk in the coconut milk & finally season with salt & enough pepper. Turn off the stove & Serve hot with a sprinkle of roasted pumpkin & chia seeds, a generous drizzle of coconut milk & a slice of warm toast.
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