Roasted pumpkin soup

Thick, creamy and so comforting makes the perfect starter in a cold day. I love pumpkin, so this pumpkin soup is one of my favorites. I have to tell you though from the start that roasted pumpkin is the key for the perfect pumpkin soup. Roasted pumpkin is sweet and packed with flavor. Yes, maybe it’s much more quick and easy to boil the pumpkin but you’ll miss all these flavor and you’ll get just a common soup.
So, you should start by roasting the pumpkin. It’s very easy but it takes about 1 hour. The good part is that you can roast more pumpkins, make pumpkin puree and store it into the freezer in plastic storage bags. Next time when you crave for pumpkin soup just thaw some pumpkin puree. This means that you can also use canned pumpkin puree to prepare a delicious pumpkin soup.
You definitely have to try this roasted pumpkin soup because is absolutely gorgeous.
I’ve made a small amount of soup, about 2 servings, because my kids and my husband don’t like pumpkin too much. So I thought that I was preparing a soup only for myself. But I was sooo wrong 🙂
When the soup was ready my boys came into the kitchen and said: “Mmmm, it smells so good. We want some!” So, they ate my roasted  pumpkin soup and I barely taste it 🙂
You may serve this delicious pumpkin soup warm, garnished with fresh parsley and/or croutons. It’s absolutely delicious and you have to give it a try.

You should also try:

Pumpkin cake

Pumpkin cinnamon rolls

Ingredients for the roasted pumpkin soup:

– 1 pumpkin (1.2-1.3 kg/ 2.64- 2.86 lbs), whole weight
– 500 ml (2 cups and 2 tablespoons) hot beef broth
– 30 ml (2 tablespoons) vegetable oil
– 118 ml (1/2 cup) milk
– 1 medium onion
– 1 garlic clove
– salt to taste
For serving: fresh parsley and croutons

How to make roasted pumpkin soup

You should start by roasting the pumpkin
Rinse the pumpkin.
Remove the stem and cut the pumpkin into halves.
Use a metal spoon or an ice cream scoop to scrap out the seeds and fiber from the center.
Place the pumpkin halves into a baking tray lined with parchment paper. I prefer to place the pumpkin flesh side down because it stands better, but you can also place it flesh side up.
Place the pumpkin into the preheated oven and roast at 200ºC (392º F) for about 30-45 minutes. Roasting time depends of the size of the pumpkin so, after 30 minutes prick it with a fork to check if it’s done.
Allow to cool.
Peel off the skin from the pumpkin halves and cut into junks.
Finely chop the onion and place it into a medium pot along with 30 ml (2 tablespoons) of vegetable oil. Cook, stirring often, until glossy. Add the finely chopped garlic clove and continue to cook for about 1 minute.

Add the pumpkin junks and hot beef broth, season with salt and bring to a boil. Simmer for about 7-10 minutes to allow flavors to blend.
Remove from heat and use a stick mixer to puree the pumpkin soup. Pour in the milk.
You may adjust the thickness by adding more hot beef broth or more milk.
Place the soup back on the stove and bring to a boil. Simmer for 5-7 minutes.
Remove from heat.
Ladle roasted pumpkin soup into bowls and garnish with fresh parsley and/or croutons.
Serve warm. It’s absolutely delicious! 🙂

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