Roasted Pumpkin Soup
Roasted Pumpkin Soup
Description
A comforting roasted pumpkin soup perfect for mild autumn weather. Roasting the vegetables first gives the soup a deep, sweet flavor before blending into a smooth and creamy bowl.
Ingredients
⇵
Roasted Vegetables
For the Soup
Instructions
Cut the pumpkin and vegetables into medium pieces.
Place the pumpkin, carrot, tomato, and onion on a baking tray, drizzle with olive oil, and season with salt.
Place the garlic on the tray as well.
Roast the vegetables in the oven for about one hour until they become soft and slightly caramelized.
Transfer the roasted pumpkin, carrot, tomato, onion, and garlic into a blender and blend very well until the mixture becomes completely smooth.
Pour the blended mixture into a pot and add stock to adjust the consistency.
Season with salt, black pepper, paprika, thyme, and a teaspoon of sugar.
Add butter if desired and let the soup simmer briefly.
Serve hot with an optional drizzle of cream, a sprinkle of chili flakes, and a little thyme.
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