Home ยป Roasted pumpkin soup recipe
roasted pumpkin soup recipe

Roasted pumpkin soup recipe

Don't miss out!
Subscribe To Our Newsletter

Receive Yummy Recipes in your inbox

Invalid email address
Give it a try. You can unsubscribe at any time.

Roasted pumpkin soup recipe

Recipe by Me To Mati #passionfoodCourse: Main, AppetizersDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 

Roasted pumpkin soup is very nutritious and the perfect winter accompaniment.

Ingredients

  • 500 grams pumpkin (roughly chopped)

  • 3 – 4 onions (roughly chopped)

  • 4 -5 carrots (roughly chopped)

  • 2 potatoes (roughly chopped)

  • 1 sweet potato (roughly chopped)

  • olive oil

  • 3 cups of water

  • salt (to taste)

  • chilli flakes (to taste)

  • sour cream (optional)

  • parsley (finely chopped, garnish optional)

Instructions

  • Peel and clean carrots, pumpkin, potatoes and onions.
  • Roughly chop all ingredients.
  • Brush olive oil to the base of a baking tray (generous olive oil coating).
  • Add carrots and pumpkin, coating in olive oil by turning vegetables over.pumpkin recipe
  • Bake vegetables at 160 C for approximately 40 minutes or until vegetables are golden and soft in texture.
  • Add olive oil to a hot pot and add onions, stirring onions through thoroughly.
  • Once onions become translucent, add carrot and potatoes stirring ingredients through thoroughly.
  • Add chilli flakes and salt, stirring ingredients through thoroughly before adding water and covering the pot.
  • Set heat to medium and allow the vegetable stock to simmer and develop, approximately 30 minutes.
  • Remove vegetables from oven and add transfer into a large pot.
  • Transfer vegetable stock and remaining vegetables into the large pot.
  • Stir ingredients thoroughly and cover the pot, bringing to boiling point.
  • Uncover the pot, stirring through ingredients and then blend ingredients until smooth in texture.
  • Serve in a shallow bowl, adding sour cream and parsley (optional).

Notes

  • You can substitute homemade vegetable stock with store-bought vegetable stock.
  • Freeze excess soup in sealed containers.

Related recipes

5/5 (2 Reviews)

Leave a Comment