Roasted Pumpkin Soup
NOVEMBER 29, 2021
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It’s time to get warm and cozy with some hearty pumpkin soup to help cope with the chills this Autumn season brings.
We are in fall!… which means the year is almost coming to an end. The leaves are beginning to fall from the trees, and all the spring blooms are gradually taking their leave. The most noticeable thing this season brings is that the pumpkins are out and about. They are everywhere, it is almost impossible to avoid them.
Since they are here in huge numbers, I think it’s best to go right ahead and make a meal out of them. Roasting it first, gives this soup another depth of that rich pumpkin flavor.
Pumpkins contain a variety of vitamins and minerals and are considered nutrient-dense food that is made up of around 94% water. They are rich in fiber and beta-carotene and are linked to numerous health benefits. The body converts beta carotene into Vitamin A which supports eye health, healthy skin and facilitates a healthy immune system.
Pumpkins are rich in Vitamin C which also supports the immune system and fights free radicals inside the body. Huge amounts of carotenoids can be found in pumpkins which allows them to function as antioxidants. Antioxidants rid the body of free radicals as well as minimize the risk of heart disease and cancer.
Pumpkins are one of those produce that has no significant flavor. It is normally bland, slightly sweet and no doubt needs a little help with a couple of herbs and spices to compliment the rich and soft texture it has.
In fact, they remind me of baby food. In my opinion, it is one of the better options to start babies on when introducing them to food. Pumpkin mash I think it’s what they call it… and because it carries a light flavor, it’s a good starting point before getting them to eat food with bold flavors.
This soup can be served as an appetizer as well as the main meal if you so desire. Most of the ingredients are first roasted to create another depth of flavor to the soup. Please see the recipe below.
It’s a plain and simple recipe without much fuss. Flavoring it the right way will give it the welcoming taste it needs. The chills will be coming as autumn progresses and begins to take its rightful place. People tend to prepare soups of different varieties in chilly and rainy seasons. And since the pumpkins are already out … why not prepare a hearty and delicious pumpkin soup to keep you warm and cozy.
Tell me! What’s your favorite fall recipe?
Roasted Pumpkin Soup
Ingredients
- 1.5 lbs pumpkin or squash
- 1 medium sized carrot
- 2 cloves garlic
- Coin size ginger minced
- 1 tsp smoked paprika
- ½ of a medium sized onion
- 1 cup coconut milk
- 1 cup vegetable stock
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Cut pumpkin in quarters and place it on a baking sheet along with the carrot, garlic, onion and ginger.
- Sprinkle salt and pepper and drizzle evenly with olive oil and set to bake for about 40 minutes until the flesh of the pumpkin becomes soft. Within 10 to15 minutes, remove the carrot, garlic, onion and ginger from the tray once they appear slightly charred and cooked.
- In the last 5 minutes of oven time, add cashew nuts to the baking tray and roast them
- Once everything is done roasting, allow them to cool down a bit, then scoop the flesh from the pumpkin and add it to a blender along with all the other roasted ingredients.
- Add the spices and vegetable stock and blend until it becomes smooth and creamy
- Transfer the mixture to a pot over medium heat. Add the coconut milk and seasoning to your desired taste. Stir until well combined.
- Serve warm with your desired garnish or drizzle of heavy cream.
Notes
COMMENTS
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This looks like a great appetizer. I'm pretty sure it taste good as well. I will definitely try it out!
Judene,
Yes, it's a really good starter before the main course. You can also have it as dinner with some cheesy bread on the side 🙂
its very comforting and I like the use of vegetable stock too.
Jean,
I agree! It's a dish that will keep you warm and cozy 🙂
This looks REALLY yummy!
Jennifer,
It is! It makes a lovely meal in the winter months too. 🙂
I love this! I would eat pumpkin all year long if I could. Looking forward to trying this out!
Jennifer,
Awesome! Hope you like it 🙂