This is my easiest and by far the best roast pumpkin soup recipe. Believe me when I say the easiest because I made it on a sick day. Some of you know that last whole week I was fighting a cold. Monday I was completely in bed and couldn’t even think of cooking anything. But Tuesday was better and I made this deliciously thick and creamy roast pumpkin soup for dinner which also served as my lunch on Wednesday. I love leftovers for lunch! Do you?
关于南瓜美丽的事情是，它带来了一个厚厚的乳霜质地的汤，而无需添加任何奶油或黄油。上周末，当我去了当地蔬菜市场，销售商卖切断一个大南瓜块。现在，真正的大南瓜是真是甜南瓜，我从来没有能够买一个，因为它是公正的方式对我们的消费太大。这就是为什么我一直坚持使用butternut squash或小南瓜。所以，当我们看到这个小贩出售一小片，我们欣喜超级即使它没有的功能我们每周膳食，我们买了一个小2公斤重的块。[后来改变了我们的饮食计划！]最初的计划是做饭的传统Indian pumpkin frybecause it tastes best with the sweet pumpkin but then I fell sick and the plan changed to a roast pumpkin soup instead! :p
The sweet pumpkin goes great with warm winter spices like cinnamon, cloves, star anise, and peppers. I used whole spices in the soup and then removed them before blending it with my stick blender. My棒搅拌机is one of my most used gadgets in the kitchen. I mean all the curries, the soups, the smoothies, the ice-creams… I use it whenever I need blending. The best thing about using the stick blender? It allows you to work with hot liquids without worrying about any accidents!
另一种草药，我爱上了我的后roasted butternut squash soup recipeis fresh rosemary. It gave such a beautiful depth to the soup that I added it to pumpkins while roasting and I was equally delighted by its subtle flavor in the soup. Just one twig.
Why is this the easiest roast pumpkin soup recipe?
Roast Pumpkin Soup Ingredients
You need just 4 categories of ingredients… actually 5 including garnishes
- 南瓜:I’ve used a small piece cut from a large pumpkin but you can also use small pumpkins or if your supermarket stocks freshly cut pumpkins then that will skip you the step to chop it too.
- 葱，姜，蒜：Usually my 3 base ingredients for every soup. They add both sweet and savory flavors to the soup.
- Olive oil:you can also use butter.
- 您选择的配菜：I have used some spring onion greens and homemade croutons. But you can also use pepper flakes, coconut milk, pumpkin seeds.
- Chopthe pumpkin. This might be the longest step of this soup. You can even roast whole slices of pumpkin just like我们如何烤南瓜半。但是你知道砍有时是很静心，一旦我开始，我只是用它去:-)。
- 厨师the stock with onion, ginger, garlic and other aromatics. Once tender add the roasted pumpkins and cook for some more time.
- 混合using an immersion blender right in the pot or transfer the contents to a传统搅拌机和泥。在传统的搅拌器作为热混合热的液体会产生很大的压力时要小心。
If you like this recipe, please take a moment to rate it and/or leave your feedback in comments. It will really encourage me to keep exploring, learning and improving.
成分（1cup =240毫升; 1汤匙=15毫升; 1茶匙= 5ml）中
- 2公斤南瓜cut into chunks
- 2汤匙Olive oil
- Salt, to taste
- freshly ground black pepper, to taste
- 1sprig fresh rosemary
- 1洋葱, chopped
- 2-3丁香大蒜, chopped
- 1inch生姜, chopped
- 4cupvegetable stock
- 1stick cinnamon
- 1star anise
Roast (under the oven grill) for 15-20 minutes until soft. Turn the pumpkins at about the 10 minute mark for even cooking.
Add the vegetable stock, cinnamon, star anise, and cloves. Mix well and bring to a boil. Reduce the heat to low and continue simmering.
Using an immersion blender, blend the soup until smooth. Or wait till the soup has cooled down a bit and then transfer in small batches to a traditional mixer and blend until smooth.
- I’ve used homemade vegetable stock. You can also use stock cubes and 1-litre water.
- Stir in coconut cream after blending the soup.
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