Spicy Roast Pumpkin Soup Recipe
This spicy roast pumpkin soup recipe is all about easy winter dinners. Sweet roasted pumpkin with warm winter spices, it is truly a comfort in the bowl. Most of the cooking is passive and all you need to do is enjoy the soup at the end of it!
Continental, Gluten-free, Vegan, Vegetarian
easy meal ideas, pumpkin recipe
cut into chunks
, to taste
freshly ground black pepper
, to taste
sprig fresh rosemary
Cut the pumpkin into small pieces. In a large bowl, toss the pumpkin with 1.5 tbsp olive oil, salt, and pepper. Arrange in a baking pan and sprinkle some fresh rosemary.
Roast (under the oven grill) for 15-20 minutes until soft. Turn the pumpkins at about the 10 minute mark for even cooking.
While the pumpkins are roasting, heat remaining oil in a deep stock pot. Add onions, ginger, and garlic. Sauté for a couple of minutes.
Add the vegetable stock, cinnamon, star anise, and cloves. Mix well and bring to a boil. Reduce the heat to low and continue simmering.
Once the pumpkins are done, add the pumpkins along with their juices to the stock pot and simmer for 5 minutes.
Remove from heat, discard the cinnamon stick and star anise.
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.
Garnish with homemade croutons and spring onion greens. Enjoy hot.
I’ve used homemade vegetable stock. You can also use stock cubes and 1-litre water.
Optional Garnishes/ Variations:
Stir in coconut cream after blending the soup.
Add toasted pumpkin seeds
Spicy Roast Pumpkin Soup Recipe https://www.myweekendkitchen.in/spicy-roast-pumpkin-soup/