I really love pumpkin, especially in this time of year. This roasted pumkpin soup is perfect for a little bit more warmth with those cold and wintry days. It’s the perfect thing you could eat curled up with a blanket on the couch. When you roast pumpkin it becomes soft and sweet, so it could be used in many different dishes from salades, stew and even cakes. But most of the times I use it to make this healthy and really yummy soup. It’s an easy fall recipe, it just requires some patience with waiting for the roasted veggies.
I made this recipe by roasting up the pumpkin, once I found out it’s way easier to cut a soft and roasted pumpkin instead of a whole uncooked one. To make it even easier, I roasted the other veggies together with the pumkin. While this maybe does take a little bit more time than simply cooking everything, the roasted flavour enhancement is so worth this extra time. It’s a basic recipe for pumpkin soup, you can always change it with different spices and toppings. Or even replace the carrot or parnsip with sweet potato.
Roasted Pumpkin Soup
Delicious and healthy roasted pumpkin soup.
- 1 pumpkin (the orange one, red kurri squash)
- 1 carrot
- 2 pieces of parsnip
- 1 large onion
- 3 cloves garlic
- 2 à 3 table spoons of olive oil
- 1 litre hot vegetable stock
- 1/4 teaspoon curry powder
- 1/2 teaspoon dried chili
- Optional: 100ml coconut milk
- Step 1 Preheat oven to 180°C/356°F, and line a baking tray with parchement paper.
- Step 2 Place the entire pumpkin on the baking tray. Peel the carrot, and cut into slices. Peel the parsnips, and cut into chunks. Place the carrot and parsnip around the pumpkin on the baking tray. Drizzle over a little olive oil, and season with salt and pepper. Roast the pumpkin, carrot, and parsnip for halve an hour, or until soft and slightly caramalised at the edges.
- Step 3 Meanwhile, roughly chop the onion and garlic. Heat a bit of olive oil over a medium heat in a large sauce pan or stockpot, and add the onion once the oil is hot. Cook the onion until translucent, then add the garlic. Reduce the heat to low and stir once in a while.
- Step 4 Remove the baking tray from the oven, and add the pieces of carrot and parsnip to the stockpot. Stir once in a while
- Step 5 Half the pumpkin, and remove the seeds (you can keep these for roasting). Cut the pumpkin into pieces, with skin, and add it to the pan. Increase the heat, add the curry powder and dried chili, and cook for five minutes. Pour in the hot vegetable stock, and let it cook for about 10-15 minutes.
- Step 6 Remove the pan from the heat, and blend it with a stick blender, adding a little bit more water if you like a thinner consistency.
- Step 7 To serve, laddle the warm soup into bowls. Garnish with some roasted pumkin seeds or little chunks of goat cheese, if desired.
- Step 8 Optional: If you like a creamy soup, add 100ml of coconut milk just before blending.