Make this roast pumpkin soup in a few minutes. Put a few ingredients together to boil and your delicious soup will be complete in no time.
Soups, by far, top the list of the healthy dinner ideas that you can serve over dinner and the list of the quick easy recipes to prepare in no time. And this roast pumpkin soup recipe proves it all. Apart from roasting the pumpkin, putting the ingredients together to boil a delicious pumpkin soup is complete in a short length of time. And the best part is that this soup is made with simple ingredients that you most probably have in your pantry.
I love using butternut squash for this recipe. However, you have many options when it comes to pumpkin to choose from: Buttercup squash, Hubbard squash, Red Kuri squash. Most importantly, do not use canned pumpkins. Pumpkins are usually strong in flavor and can turn your soup into a success. And if you want a delicious soup as a result, then avoid using a canned version.
So, to prepare a warm, creamy and comforting pumpkin soup, make sure to generously add garlic and onions. Yes, these two ingredients are the secret that will turn your soup into a staple in your house.
For sure. Pumpkin is rich in vitamins such as vitamin A and vitamin C as well as fiber. It is also considered an immunity booster.
For creamy, healthy, and warm pumpkin soup, you need to put together the below ingredients:
Peel the pumpkin and place them in the oven until roast and soft. Then blend them to have puree pumpkin.
Next, fry the onion and garlic with salt, pepper, and seasonings, add the puree and the vegetable stock and water and bring to a boil. Finally, add half and half and let the soup simmer.
This pumpkin soup can be stored in the fridge for 4 to 5 days. If you want to freeze it, it will last up to 3 months.
Looking for more light and comforting meals? Here are a few:
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Make this roast pumpkin soup in a few minutes. Put a few ingredients together to boil and your delicious soup will be complete in no time.
Calories: 235 kcal per serving | Serving size: 1 bowl | Number of servings: 6
Total Fat 14 g | Saturated Fat 4 g | Cholesterol 14 mg | Sodium 696 mg | Potassium 1191 mg | Total Carbohydrate 28 g | Dietary Fiber 2 g | Sugars 12 g | Protein 5 g | Vitamin A: 607% | Vitamin C: 54% | Calcium: 57% | Iron: 15%
* The Percent Daily Values are based on a 2,000 calorie diet