Roasted Pumpkin Soup

Prep time:
5 mins
Cook time:
50 mins
Total time:
60 mins
Servings:
6

Ingredients:

1 pumpkin (medium size)

1 tablespoon olive oil

2 teaspoon cumin seeds

1 red /white onion ( finely chopped)

3,4 garlic cloves (minced)

1 teaspoon ginger (freshly grated)

1  table spoon Dish delicious blend

1/2 cup fennel leaves

4, 5 cups vegetable broth or chicken broth

1 tablespoon honey

salt & pepper to taste

1/2 cup full fat canned coconut milk or cream

 

 

Roasted Pumpkin Soup
This roasted pumpkin soup recipe is very simple yet healthy that can be served anytime of the day. Its a real treat for pumpkin lovers which has enticing flavors and irresistibly herby aroma using my very popular blend Dish Delicious which defiantly adds a fantastic punch of flavors to an ordinary pumpkin soup you have ever made so far. This soup is super comforting and I am sure it will become your new favorite very soon. Would love to know your feedback too ! If you are on Facebook or Instagram do share your experience making this recipe . Its a community that I would love to build where everyone comes together share there side of the story even though we don’t have time to be on our computers and social media all the time. Bit of effort makes all the difference !

Method:

Preheat oven at 240 degrees

Roast whole pumpkin on 240 degrees for 45 -50 minutes or until it becomes tender . You have a choice to cut pumpkin into halves and then roast but this way you save time and energy . When roasted let it cool down a bit then peel, scoop out seeds , mash and keep it aside

Heat oil in a large pot over medium heat, add cumin seeds let it splutter for few seconds then add onions and sauté until soft and translucent ( about 3,4 minutes , add garlic ginger and cook further for about 1 minute

Once the onions look slightly pink and garlic, ginger starts bringing out there aromatic flavors add dish delicious blend and mix well ( few things to keep in mind using the blends ( don’t add them straight to the oil as it disturbs the nutrition value they might burn and you wont notice so always cook on low medium heat and most importantly with something ( like making masala or after onion is sautéed not straight into oil in first step)

Once the blend is mixed well then add mashed roasted pumpkin, give a good mix , add fresh fennel leaves and add vegetable broth mix well, at this stage check salt, pepper and adjust it accordingly .You can add coriander leaves instead of fennel leaves if you don’t find them in supermarket. let it come to the boil cook for 5- 6 minutes to get all the flavors infused

Remove from heat and use an immersion blender to puree, if you don’t own a immersion blender use any good quality blender to puree the mixture until smooth . If the soup is thick choose to add more broth until you reach the desired consistency.

Transfer it into a deep pan over low medium heat and add coconut cream and honey, stir well and serve it in your favorite soup bowl sprinkling your favorite nuts and seeds for extra crunch and enjoy it with toasted bread.

Notes:

You can choose to cut pumpkin into small pieces or cut half but roasting whole pumpkin saves your time and if you want to use half pumpkin for soup and leave the rest for next week or so then freeze the other half and use it later

I love adding lemon juice in the end, this gives a bit of tangy touch to this delicious recipe

Sprinkling seeds on top of your soup while serving adds additional value to this dish or choose to add almonds when blending you will see the difference it makes when it comes to taste and keeping you healthy at the same time . You can also roast the pumpkin seeds which were in the pumpkin with some olive oil, dish delicious blend, salt and pepper roast it until the turn crispy and serve it on your soup. This is called low waste cooking bonus bonus !

You can store this soup for 1 week or freeze for up to month without adding coconut cream

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