10 Tasty soups Recipe--Creamy Roasted Pumpkin Soup
Creamy Roasted Pumpkin Soup: It’s a super creamy pumpkin soup with a little coconut milk or cream .Its is very healthy too. It’s spiced, but there is the pumpkin flavor shines above the rest.This dairy-free pumpkin soup would be a welcome addition to the holiday table. It would be served with a sandwich from fall through winter.
It’s easy to make and the left overs taste even better the next day. So, it could make the soup a day in advance. Don’t be intimidated by the ingredient list—this soup only requires basic pantry ingredients!
INSTRUCTIONS:
It’s easy to make and the left overs taste even better the next day. So, it could make the soup a day in advance. Don’t be intimidated by the ingredient list—this soup only requires basic pantry ingredients!
Creamy Roasted Pumpkin Soup
INGREDIENTS
- 4 table spoons olive oil
- One 1.75 sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, grated
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- Tiny dash of cayenne pepper
- Freshly ground black pepper
- 4 cups vegetable broth
- ½ cup full fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
INSTRUCTIONS:
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully put the pumpkin and scoop out the seeds .
- Slice each pumpkin halve in half to make quarters.
- Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters,
- cut sides down, onto the baking sheet.
- Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and remove the skin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to
- break up the pumpkin a bit. Pour in the broth.
- Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to come out.
- While the soup is cooking, toast the pepitas in a medium skillet over medium heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
- Once the pumpkin mixture is cooked, stir in the coconut milk and maple syrup.
- Remove the soup from heat and let it cool slightly. blend this soup in the pot. It can be done by hands too for the creamiest results.
- Securely fasten the blender’s lid from the top of the blender as the purée the mixture until its smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining mix.
- Taste and adjust if needed add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little more sweet.
- Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days leftovers taste even better the next day. Or, freeze this soup for up to 3 months.
NOTES:
- MAKE IT DAIRY FREE: Use coconut milk, not heavy cream.
- MAKE IT VEGAN: Use coconut milk and maple syrup.
- CHANGE IT UP: Kabocha squash works instead of pumpkin.
- IF CANNED PUMPKIN IS USED: Instead of roasting the pumpkin, substitute two to three cans of pumpkin purée (450 gms each). Just skip steps 1 and 2, and add two cans of pumpkin purée in step 4. Y for the best texture add more pumpkin purée at that for thicker soup.
- HOW TO ROAST PUMPKIN SEEDS: Pick off all the flesh bits from the seeds and discard them. like Pat the seeds dry with a tea towel or paper towels. Toss the seeds with a little olive oil, a sprinkle of salt and any other seasonings that sound good pumpkin seeds and Toss to coat. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to 16 minutes, until the seeds are fragrant and toasty.
Soup is ready.Enjoy