Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted pumpkin soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Pumpkin Soup is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Roasted Pumpkin Soup is something which I have loved my whole life. They are nice and they look fantastic.

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 get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Pumpkin Soup:

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

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.

Instructions to make Roasted Pumpkin Soup:

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.

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 with this exceptional food roasted pumpkin soup recipe. Thanks so much for reading. I am sure you can make this at home. There is 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, friends and colleague. Thank you for reading. Go on get cooking!