Roasted Pumpkin Soup Recipe
2,214,136
Published 2015-10-10
I've roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It's low calorie and and an easy healthy recipe.
If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!
A printable recipe will be linked on my website here carinastewart.com/roasted-pumpkin-soup/
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EQUIPMENT
Chef Knife amzn.to/1LnfDKA
Roasting Dish amzn.to/1LnfIxJ
Fry Pan amzn.to/1hvLSuL
Blender amzn.to/1G3YJQF
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RECIPE
1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock
Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don't want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.
Serves 4
Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg
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Camera & Lighting Setup Video - • Video
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Editing - Final Cut Pro
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All Comments (21)
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Trust me guys its worth cooking because I JUST made it and it’s super delicious. Also I added butter and cut the pumpkin to smaller pieces so it would bake faster🍜
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I was taught how to make this and roast seeds when I was 9 back in primary school, I’m now nearly 23 and still make it every year, all my family love it
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thank you for this. i make it often and it's the best soup I make. and although i know it well, i still come back for the words and the music.
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Just tried your recipe albeit with some minor adjustments (increased proportion of spices etc as we like our food spicier). Whole family loves it. Thks so much!
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Super easy recipe & it turns out really good. I made a big pot & now have enough for the week.
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I made this today and it tastes so good. Thank you for the recipe ❤️
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Gonna try making this today. Thanks for sharing. Also butternut squash soup is also very good. You make it exactly the same way as you would pumpkin soup.
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im making this for my parents tomorrow! im so excited, ive never cooked with pumpkin before (:
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im just from making this. Its delicious! Everyone loved it and wanted more.
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I just made this after watching and I loved it. Thank you for the recipe
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Thanks. Glad that you roasted the pumpkin. It's going into the pumpkin gourd season in the san Francisco area. Will try you recipe looks delicious
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It's delicious and super easy. I love this recipe, Thank you for sharing.
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Going to give this a go. I got a huge Kent pumpkin last weekend. It is so sweet and delicious, it will make great soup. Update: I was right, that was one very sweet pumpkin, best pumpkin soup I've ever had!
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I just made this...LOVE IT!
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I went to a potluck yesterday and someone made a pumpkin soup and I wanted to know how to make it :) I love pumpkin!!! and it's wonderful that it's fall now so I can drink it as much as I want
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Excellent presentation. Roasting does enhance the flavors.
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OMG! I have just made this for dinner tonight...it's AMAZING....LOVE IT. Thanks from another kiwi : - )
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Simply Beautiful! I will be trying this...thank you.🤗
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Made this tonight and it tastes good 👍🏻
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Very great base to work from and to add to with your preferences of spices etc. Thanks 😘
