Easiest Way to Prepare Delicious Roasted Pumpkin Soup

Roasted Pumpkin Soup. Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. Today I'm sharing with you a recipe to make Roasted Pumpkin Soup.

This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! The trifecta of roasted pumpkin soup goodness is all here my friends: The requisite cinnamon and spice is here, the velvety texture is here, the pumpkin seeds to garnish even are here. You can have Roasted Pumpkin Soup using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Pumpkin Soup

1. Prepare 1 of pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded.
2. You need 3 tablespoons of olive oil.
3. It's 2 of onions, chopped.
4. You need 1 teaspoon of smoked paprika.
5. You need 3 of garlic cloves, peeled and chopped.
6. It's 1 of red chilli, deseeded and finely chopped.
7. Prepare 400 g of can of tomatoes.
8. You need 1 litre of chicken or vegetable stock.
9. You need handful of sweetcorn, fresh, frozen or tinned.
10. You need of sea salt and black pepper.
11. You need of To garnish:.
12. Prepare of tortilla chips, crushed.
13. Prepare of mature Cheddar cheese.
14. It's 1 of ripe avocado, peeled, diced and tossed with lime or lemon juice.
15. It's of fresh coriander or parsley.

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. This vegan roasted pumpkin soup is super creamy, delicious and healthy! It's very easy to make, full of pumpkin flavors and the best way to warm up!

Roasted Pumpkin Soup step by step

1. Place the slices of deseeded pumpkin in a large roasting tray, drizzle with olive oil and sprinkle with salt and pepper. Place in a preheated oven 180°/Gas 4 and roast for about 40 minutes until the flesh is soft and slightly caramelized..
2. Meanwhile heat the rest of the olive oil in a large pan, add the onions and cook for 20 minutes, until tender. Stir in the paprika, garlic and chilli and cook for 3 minutes. Add the tomatoes and stock. Simmer for 15 minutes or until the onions are completely soft..
3. When the pumpkin is cool enough to handle, remove the skin and chop the flesh into chunks. You can retain the skin if you wish, if it's as tender as the flesh..
4. Add the pumpkin to the soup, and blitz with a hand held blender or in a food processor. Check for seasoning. Add the sweetcorn and bring back to a slow simmer..
5. Now prepare the garnish. Chop the avocado and squeeze the lemon over the top, grate the cheese and mix it with crushed tortilla chips. Chop the parsley. Ladle the soup into bowls and sprinkle over the toppings..

Winter coming closer and temperatures dropping. Roasted Pumpkin Soup - My favorite Fall and Winter soup! You'll really want it all year long. And you can also substitute the pumpkin with butternut squash! Roasted Pumpkin Soup - Easy Vegetarian Soup Recipe.