Roasted pumpkin and beetroot soup

I love roasted pumpkin soup and I decided to try a little bit different recipe: roasted pumpkin and beetroot soup. Because I also love beets :).
This roasted pumpkin and beetroot soup is warming and comforting, excellent in a cold winter day. It’s also very easy to prepare with a handful of ingredients. You have though to roast the pumpkin and the beets and this will take about 1 hour but meanwhile you can do other things. Roasting the vegetables is a very important step because is the only way you can get the most flavorful soup. 
You may serve this delicious soup warm, garnished with fresh parsley. 
Also, you can add croutons and/or a dollop of Greek yogurt. 
This roasted pumpkin and beetroot soup is a delight and you definitely have to try it!
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Ingredients for roasted pumpkin and beetroot soup

– 1 kg (2.20 lbs) pumpkin (whole weight)
– 1 kg (2.20 lbs) beetroot
– 1 L (4 cups and 1 teaspoon) beef stock, hot
– 1 onion
– 30 ml (2 tablespoons) vegetable oil
– 3 garlic cloves
– salt and pepper to taste
For serving: fresh parsley, Greek yogurt, feta cheese

How to make roasted pumpkin and beetroot soup

Rinse the pumpkin. Discard the stem and cut the pumpkin into halves, lengthwise. Scoop out the seeds.
Place the pumpkin halves into a baking tray lined with parchment paper, flesh side down. 
Rinse the beets and pack them with aluminum foil. Place the beets into the baking tray along with the pumpkin. 
Place the baking tray into the preheated oven and bake at 200º C (392ºF) for about 35-40 minutes.
The pumpkin and the beets should be tender when pricked with a fork. If necessary, remove the pumpkin and continue to cook the beets until tender. 
Remove from the oven and allow to cool. Peel off the skin and cut into junks.
Finely chop the onion and place it into a medium pot along with the vegetable oil. Place the pot over medium heat and cook, stirring often, until glossy. Add the garlic, finely chopped, and continue to cook for about 2 minutes. 
Add the beef broth, hot, and the pumpkin and beets chunks. 
If necessary, season with salt and pepper.

Return to heat and bring to a boil. Simmer for about 10 minutes to allow flavors to blend. 
Remove from heat. Use a stick mixer to puree the soup (you can also pour the soup into a blender).
Return to heat and cook until thickened. You can also add a knob of butter.
Serve this delicious roasted pumpkin and beetroot soup hot, garnished with fresh parsley.
You can also add croutons and Greek yogurt.


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