Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, roasted pumpkin soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Roasted Pumpkin Soup is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Roasted Pumpkin Soup is something which I’ve loved my entire life. They are fine and they look fantastic.

Place pumpkin, carrots and onions in a baking dish or roasting pan. Place the pumpkin cut side up on a parchment lined baking sheet. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Meanwhile, roughly chop the onion, garlic, carrot and celery.

To get started with this recipe, we have to first prepare a few components. You can have roasted pumpkin soup using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Pumpkin Soup:

1. Take 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
2. Get 3 tablespoons olive oil
3. Take 2 onions, chopped
4. Make ready 1 teaspoon smoked paprika
5. Take 3 garlic cloves, peeled and chopped
6. Get 1 red chilli, deseeded and finely chopped
7. Take 400 g can of tomatoes
8. Take 1 litre chicken or vegetable stock
9. Get handful sweetcorn, fresh, frozen or tinned
10. Get sea salt and black pepper
11. Prepare To garnish:
12. Get tortilla chips, crushed
13. Take mature Cheddar cheese
14. Make ready 1 ripe avocado, peeled, diced and tossed with lime or lemon juice
15. Make ready fresh coriander or parsley

Peel the sweet potato and add along with the pumpkin flesh and spices to the pot. Pour in the broth and coconut milk. Lightly oil a baking sheet or coat with nonstick spray. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet.

Instructions to make Roasted Pumpkin Soup:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Lightly oil a baking sheet or coat with nonstick spray. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. How to make pumpkin soup Peel and cut pumpkins into smaller sizes, spray with oil and sprinkle with salt and pepper. Large, woody pumpkins are perfect for jack-o'-lanterns; save the tender little ones for this savory soup, a well-deserved treat after a chilly leaf-raking session. Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and refrigerated until you're ready to make the soup.

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So that is going to wrap it up for this exceptional food roasted pumpkin soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!