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.
Related Recipes
