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Before you jump to Roasted Pumpkin Soup recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.
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If you are looking for a speedy snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch. Chips and crackers created from whole grains can be great for quick snacks to eat on the go. Make the modification from refined products just like white bread to the healthier whole grain alternatives.
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We hope you got insight from reading it, now let’s go back to roasted pumpkin soup recipe. You can have roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Roasted Pumpkin Soup:
- Use 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Use 3 tablespoons olive oil
- Provide 2 onions, chopped
- You need 1 teaspoon smoked paprika
- Use 3 garlic cloves, peeled and chopped
- Use 1 red chilli, deseeded and finely chopped
- You need 400 g can of tomatoes
- Provide 1 litre chicken or vegetable stock
- Get handful sweetcorn, fresh, frozen or tinned
- Prepare sea salt and black pepper
- Use To garnish:
- Provide tortilla chips, crushed
- Take mature Cheddar cheese
- Use 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
- Take fresh coriander or parsley
Instructions to make Roasted Pumpkin Soup:
- 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.
- 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.
- 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.
- 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.
- 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.
You'll really want it all year long. And you can also substitute the pumpkin with butternut squash! Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and refrigerated Place the blended soup in a clean saucepan. Stir in the cream and season with salt and pepper as. Roasting the pumpkin gives it a deep caramelized flavor that's delicious.
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