Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted pumpkin soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Roasted Pumpkin Soup is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Roasted Pumpkin Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

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.

To begin with this recipe, we must first prepare a few ingredients. You can cook roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Roasted Pumpkin Soup:

1. Make ready 800 g pumpkin, in bite-sized pieces
2. Make ready Ground black pepper
3. Make ready Sea salt
4. Take 2 tsp dried coriander
5. Make ready 1 tsp dried chilli flakes
6. Get 1/2 tsp dried cumin
7. Get Olive oil
8. Prepare 2 large onions, chopped
9. Prepare 3 cloves garlic, chopped
10. Take 2 sticks celery, chopped
11. Get 1 carrot, diced
12. Get 1 1/2 litres vegetable stock. I used “Marigold” powder

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! Winter coming closer and temperatures dropping. Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and refrigerated Place the blended soup in a clean saucepan.

Steps to make Roasted Pumpkin Soup:

1. Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
2. Mix the chilli flakes, coriander, cumin and a pinch of salt.
3. Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
4. Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
5. Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
6. Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.

Stir in the cream and season with salt and pepper as. 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! Roasted Pumpkin Soup - My favorite Fall and Winter soup! You'll really want it all year long.

So that is going to wrap it up for this exceptional food roasted pumpkin soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!