Roast pumpkin soup recipe
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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.
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.
Is pumpkin soup healthy?
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.
What are the ingredients of this roast pumpkin soup recipe?
For creamy, healthy, and warm pumpkin soup, you need to put together the below ingredients:
- Pumpkin: Butternut squash, Buttercup squash, Hubbard squash, or Red Kuri squash. Just avoid using canned pumpkins.
- Onion and garlic: the two ingredients that serve as the secret of this delicious recipe.
- Vegetable stock and water: I use homemade vegetable stock cubes. And a wealth of these cubes enhances the flavor without worrying about preservatives and fats.
- Half & half: you can use cream, milk, or half and half.
- Salt & pepper to taste.
How to make pumpkin soup from scratch?
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.
How to store this roast pumpkin soup?
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.
Ingredients
- 2 kg pumpkin
- 1 chopped onion
- 2 garlic cloves
- 2 vegetable stock cubes
- 3 cups of water
- 1 cup half & half
- Salt, pepper, and preferred seasonings
- 4 tbsps. olive oil
Instructions
- Cut the pumpkin into slices.
- Remove the skin and the seeds.
- Place the pumpkin in a baking tray and roast in the oven until smooth.
- Process the pumpkin to end up with a puree texture.
- Pre-heat a pan, then add olive oil.
- Fry garlic and onions until they become translucent.
- Add seasonings then the roast pumpkin.
- Mix the ingredients then add the stock cubes and water.
- Bring the soup to a boil.
- Pour in the half and half and simmer for 10 minutes.
- Serve with crusty bread.
Notes
- Instead of roasting the pumpkin, you can boil the pumpkin slices.
- There is a range of seasonings that you can add to this recipe: sweet pepper, black pepper, white pepper, caraway, dried coriander…
Nutrition
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
