Roasted Pumpkin Soup Recipe
Roasted pumpkin soup is a hearty and filling, gluten-free vegan soup. Learn how to make pumpkin soup in a few simple steps.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4 adults
- 1 small-size whole yellow pumpkin
- 1 medium-size onion, cut into half
- 1 whole garlic pod
- 2 - 3 sprigs of rosemary
- 4 Cup vegetable or chicken stock
- 1 Cup water or coconut milk
- Salt and black pepper to taste
- 1/4 Cup olive oil
Start off with washing and wiping out the pumpkin. Carefully, cut it into halves.
Using a spoon, remove the seeds and fibers from the center of the pumpkin. If a pumpkin is of a little bigger in size, then slice it into the quarter.
How To Roast Pumpkin:
Pre-heat the oven at 180 degrees Celcius.
Place the pumpkin slices in a baking tray. Place a 2 - 3 sprig of rosemary along with a whole garlic pod and onion in between pumpkin slices. Sprinkle salt and drizzle 2 - 3 tablespoon of extra virgin olive oil over the pumpkin slices.
Bake pumpkin for 20 minutes each side. Check using a fork, if the pumpkin flesh is tender. Baking time may vary, depending upon the size and variety of the pumpkin. So check after the first 20 minutes.
If it is roasted well, the flesh would scoop off easily. If not, then pop it back in the oven for another 5-10 minutes.
Once roasted, scoop out the flesh of the pumpkin. Discard the skin. Grind the roasted pumpkin pulp along with garlic cloves and onion to a smooth puree.
Roasted Pumpkin Soup:
Heat a teaspoon of olive oil in a saucepan. Add pumpkin puree.
Add warm vegetable stock in the same saucepan. As the liquid comes to a boil reduce the heat to medium and let the soup simmer for 10 - 15 minutes more. Taste, add salt, pepper, water or coconut milk accordingly. Turn off the heat.
Serve Roasted Pumpkin Soup warm garnished with cream and chopped parsley.
Serving: 1Cup | Calories: 91kcal | Carbohydrates: 5.2g | Protein: 1.5g | Fat: 7.4g | Fiber: 31g