"This is a classic, easy pumpkin soup recipe made using fresh pumpkins. Since I keep the seasoning to a bare minimum in this recipe. I prefer to roast the pumpkins to enhance the flavors. However, this should not stop you from adding your favorite spices and herbs - pumpkins go really well with both herbs and spices.
This aromatic soup makes an elegant and rich first course or a satisfying lunch. It also is well liked by all ages, including kids and older adults. This is one of my favorite soups for all year round!!"
Heartwarming, Roasted Pumpkin Soup
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 kilogram pumpkin
- 1 large onion, chopped
- 3 tablespoon olive oil
- salt
- pepper
- 3 cups water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Method
Step 1
Preheat the oven to 425 degrees F or 220 degrees C or gas mark 7. Line a baking sheet with parchment paper.
Step 2
Carefully peel and de-seed the pumpkin. Then, cut it into small pieces.
Step 3
Place the pumpkin pieces and chopped onions on the baking tray. Drizzle olive oil on these vegetables. Place the tray into the oven to cook for 25 mins or more until the pumpkin flesh is completely softened and fork-tender for the creamiest soup texture. Remember to turned the veggies twice during the baking time. Once done, set the tray aside to cool for a few minutes.
Step 4
Place the roasted pumpkin and onions in a large pan. Add some water and blend it into a thick puree. Keep adding water until you reach the desired consistency.
Step 5
Once blended, add the cinnamon and nutmeg and heat the soup over a low-medium gas until it reaches a boil. At this point if you feel that it needs to be more diluted, feel free to add some water. Season with salt and pepper.
Step 6
To serve, pour some soup in a bowl. drizzle some extra virgin olive oil and garnish with roasted sesame seeds and pumpkin seeds.