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Creamy roast pumpkin soup recipe

Creamy roast pumpkin soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Pumpkin soup

This soup is incredibly delicious. It's a pureed soup, made with roasted pumpkin, carrots, apple, sage and cream. This soup is freezer friendly and can also be made with butternut squash.

25 people made this

IngredientsServes: 4

  • 30g butter
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 1 apple, peeled and finely diced
  • 400g pumpkin flesh, roasted and diced
  • 1 tablespoon sage leaves
  • 700ml chicken stock
  • 200ml double cream
  • salt
  • freshly ground black pepper

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Heat butter in a large saucepan and fry the onion until soft and translucent. Add carrots, apple, roasted pumpkin and sage; saute for 8-10 minutes until everything is soft.
  2. Remove from heat and puree with a hand blender, liquidiser or food processor.
  3. Add chicken stock and simmer for about 15 minutes. Add cream and simmer another 5 minutes, do NOT boil. Season with salt and pepper to taste.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (2)

Very easy to make. A delicious soup. Next time I might add a bit of cajun seasoning.-11 Feb 2013

by RobynCameron

yum yum. i roasted the carrots as well and omitted the sage as i believe it would drowned out the lovely roasted flavours. you must try it. It transforms a boring pumpkin soup into a culinary delight!-06 Jun 2014(Review from this site AU | NZ)


Recipe Summary

  • 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
  • 1 onion, peeled and quartered through the stem
  • 2 shiitake mushrooms, stemmed, caps wiped clean
  • 1 garlic clove, peeled
  • 1/2 cup olive oil
  • Coarse salt and freshly ground pepper
  • 5 cups homemade or store-bought low-sodium vegetable stock

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan heat over medium. Pour in 2 cups stock puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.


Pumpkin soup ingredients

To make this quick and easy pumpkin soup, you will need:

  • Pumpkin. Peeled and chopped into large chunks- or if you can&rsquot be bothered peeling, simply roast the pumpkin pieces in their skin and scoop out the flesh after roasting.
  • Onion and garlic. Roasted onion and garlic adds extra savoury flavour.
  • Carrot.
  • Potatoes.
  • Chicken stock. Or, use vegetable stock for a vegetarian soup option.
  • Sour cream. Or cream. The sour cream adds to the richness of the soup, but is not essential.
  • Salt and pepper.

Ingredients

While it may initially seem like lot of ingredients are needed in this recipe, you probably already have most of them on hand! (Like the dried herbs and spices.)

  • Pumpkin &ndash Whether making homemade pumpkin puree or blending it up into a soup, the best type of pumpkin to cook with is a Pie Pumpkin. These are normally found in the produce section at the grocery store next to the other winter squash (i.e. butternut, acorn, and spaghetti squash.) Do not use a pumpkin that was found on the curbside display &ndash these are decorative pumpkins and are not suitable for cooking.
    • You may also use canned pumpkin puree and will need about 3 cups of it. (But do note: the soup will not have the same slightly sweet roasted flavor as if you&rsquod cooked it from fresh!)


    Roast Pumpkin & Apple Soup

    Soup weather is upon us & this is like a warm hug in a bowl! Pumpkin & apple who would have thought?! It’s a match made in heaven.

    The apple adds a delicious sweetness & compliments the pumpkin beautifully. Roasting everything before adds another level of flavour through caramelisation.

    There is absolutely no need to peel anything, as always, there’s so much nutrition in the skin. I also keep the seeds in, because they’re high in zinc & goods fats, plus it’s an easy way to bump up the nutritional value of soup. Once it’s blitzed up, if you have a good blender you won’t taste the skin or seeds-promise!

    The white beans add creaminess, fibre & protein to help keep you fuller for longer.

    This recipe is relatively low calorie so definitely have a larger serve or have it with some crusty bread (I can’t go past a grainy sourdough, lightly toasted with a bit of butter…mmmm)

    I've tried different types of pumpkin & I have to say in my opinion Kent Pumpkin is by far the best for pumpkin soup!

    Red lentils also work well instead of white beans but you will need to cook these in the stock first.

    I’ve made this soup lots of times, adding in different veg. Try adding sweet potato, more potato or carrot to the mix, these works every time as well.

    I was feeling a little fancy & added a swirl of basil pesto which I had in the fridge-it adds a nice flavour punch!

    Roast Pumpkin & Apple Soup

    Ingredients

    • 1 Brown Onion
    • 5 cloves Garlic
    • 1 Granny Smith Apple
    • 1 Potato
    • 900g Kent Pumpkin
    • 2 Tbsp Extra Virgin Olive Oil
    • 3 cups Salt Reduced Stock
    • 1 can White Beans (drained & rinsed)
    • Salt & Pepper
    • Greek or Natural Yoghurt to serve

    Instructions

    1. Preheat oven to 200C
    2. Prep the vegetables. Peel the onion & cut in half, cut potato in half, chop pumpkin into 4-5cm pieces, core apple & cut in half
    3. Add all ingredients in a baking dish, drizzle with extra virgin olive oil, season with salt & pepper & roast for 50-60 minutes
    4. Remove vegetables, allow to cool for 5 minutes. *Add to a blender along with beans & stock, blend until creamy
    5. Pour into a pot over a medium-high setting to heat through. Season with pepper & add a dollop of yoghurt & enjoy with crusty bread

    Notes:

    *If you have a stick blender, add stock, beans & vegetables to the pot & puree with a stick blender until creamy


    Creamy Pumpkin Ginger Soup

    This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

    Ready In: 1 hour 10 minutes

    Level: Easy

    Prep: 5 minutes

    Cook: 1 hour 5 minutes

    Yields: 4 servings

    Ingredients

    Directions

    Step 1

    Preheat the oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.

    Step 2

    Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.

    Step 3

    Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.

    Step 4

    Let cool, and then remove the peel from the pumpkin.

    Step 5

    Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.

    Step 6

    Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.

    Step 7

    Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.

    Step 8

    Puree using an immersion blender until smooth. Add the Greek yogurt and blend.

    Step 9

    Step 10

    Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.

    Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


    • 6 large roma tomatoes (about 1-1/2 pounds total weight)
    • olive oil
    • kosher salt
    • 1 large shallot (about 1/2 cup)
    • 2 cloves garlic
    • 1 teaspoon minced thyme
    • 1 teaspoon smoked paprika
    • 1/4 to 1/2 teaspoon of ground cinnamon (more or less to taste)
    • 3/4 teaspoon sugar
    • 1/4 teaspoon ground sage (or 1/2 teaspoon minced fresh sage)
    • 1/4 teaspoon of freshly grated nutmeg
    • 1/8 to 1/4 teaspoon cayenne pepper
    • 1 tablespoon lemon juice
    • 1-1/2 cups pumpkin puree (or 1 can store-bought)
    • 4 to 5 cups homemade vegetable broth or [good quality store-bought]
    • kosher salt, to taste (about 1 to 2 teaspoons)
    • TO SERVE:
    • heavy cream
    • olive oil
    • fresh basil leaves
    • freshly ground black pepper
    1. Preheat your oven to 375°.
    2. Wash and cut the tomatoes in half horizontally. Place the tomato halves, cut-side facing up onto a metal, rimmed baking sheet. Drizzle with olive oil and season with a teaspoon of kosher salt.
    3. Roast the tomatoes on the middle rack of your preheated oven for 50 to 60 minutes. Let cool before transferring the tomatoes into your blender.
    4. Meanwhile, heat a large dutch oven on medium heat, sauté shallot in a teaspoon of olive oil until soft and translucent. Add in the minced garlic and cook for 1 minute.
    5. To the blender with the tomatoes, add the shallots and garlic, pumpkin puree, paprika, cinnamon, sugar, sage*, nutmeg and lemon juice. Puree until smooth.
    6. Add the tomato/pumpkin puree back into the dutch oven and stir in the vegetable broth (add more broth for a thinner soup). Taste, adding more salt as desired. Bring to a bubble and heat until piping hot.
    7. Ladle hot soup into bowls and serve with a drizzle of heavy cream and olive oil. Top with pepitas, fresh basil and freshly ground black pepper.
    8. *If using fresh sage, add it with the thyme to the sautéed shallot and garlic.

    Creamy Vegan Pumpkin Soup

    Fall is the perfect season to whip up some of this easy and delicious (and super nutritious!) creamy vegan pumpkin soup! It’s perfect for Halloween or Thanksgiving entertaining but easy enough to make on a weeknight.

    We had leftover sugar pumpkins from Halloween this year and decided to use them to make one of our oldest recipes, this creamy pumpkin soup. It’s a simple recipe that can be adapted in so many ways depending on how you want to use it.

    We created this recipe in my mom’s kitchen, when we first started C&J Nutrition (10 years ago!) and were using her kitchen table as our office/desks. I can remember the making of it like it was yesterday! I hadn’t made it in a number of years and was wondering if it might need some updating or tweaking. It was delicious then and is delicious now. Why mess with a great thing, right?

    This pumpkin soup has a hint of cumin, cinnamon, and nutmeg, melding its sweet and savory qualities perfectly. It’s creamy, without cream, and packed with antioxidants like beta carotene and vitamin C. The perfect fall food.

    This recipe calls for cooked and pureed or mashed pumpkin, which can be in the form of fresh or canned pumpkin. If you plan to use fresh, here’s the how-to for roasting the pumpkin:

    1. Use a sugar or pie pumpkin (they are the smaller variety at about 2 1/2 – 3 1/2 pounds), which has sweeter, creamier, more flavorful flesh compared to larger carving pumpkins that typically have watery, stringy, flesh.
    2. Using a sharpened knife, cut the stem end off of the pumpkin. Then cut the pumpkin in half and scoop out the seeds.
    3. Cut the pumpkin into thick slices, about 2-inches thick (you’ll get 3-4 slices out of each 1/2 of pumpkin.)

    4. Brush the flesh with about 1 teaspoon olive oil.
    5. Roast the pumpkin slices on a baking sheet, skin side down, at 350 degrees for 30-40 minutes, or until the flesh is tender and the skin is a deep orange color.

    6. Let the pumpkin cool, then scrape the flesh from the skin using a spoon–– it should come right off.
    7. Puree the pumpkin in a blender or food processor, or mash well with a fork.
    8. One sugar pumpkin should make approximately 2 cups mashed pumpkin, possible slightly less. If you have a pumpkin on the smaller side, it’s best to make 2, to ensure you’ll have enough pumpkin for the soup.

    Note, if it’s not pumpkin season, or you simply don’t have one, substitute an equal amount of cooked butternut squash.

    Once you’ve got your roasted pumpkin, you’re ready to make soup! Here’s the recipe:


    More soup recipes

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    Different ways to blend your soup

    Once the vegetable mixture has cooled slightly, the next step depends on whether you are using a food processor/blender or just a stick blender. If you are using a food processor, blend the vegetable mix before returning to a clean saucepan and adding the coconut milk and stir until well combined. Personally I go for quick and easy cooking – with less dishes – so I add the coconut milk to the same saucepan with the vegetables and just use my Bamix blender to puree the whole lot until smooth and creamy. If you find the mixture is too thick for your taste, you can always add a little more stock or boiling water, or even a bit more coconut milk.

    Reheat the soup gently and serve with a garnish of coriander (cilantro) and a sprinkle of cumin.

    Delicious dairy free pumpkin soup without any trace of milk, but still lovely and creamy.

    For a more substantial meal this soup is perfect served together with our homemade sausage rolls.

    Make sure to have a look at some of our other allergy friendly recipes for quick and easy allergy friendly cooking.


    Watch the video: Γιορτινή βελουδινη σούπα κολοκυθας. Κολοκυθοσουπα. Pumpkin soup (July 2022).


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