Pumpkin soup is an all-time favorite of my family. This sweet and savory soup is a perfect blend of the sweet‚ warm and comforting flavors of pumpkin.
The texture and the flavor of this soup are enhanced by a dollop of butter. It works as a complete meal for me‚ with a warm piece of bread or a crusty bruschetta.
Recipe of Roasted Pumpkin Soup
Ingredients
2 cups squash chunks
1 1/2 cup pumpkin chunks
1 cup sweet potato chunks
6-7 cloves of garlic
1 cup chopped onion
1 tbsp olive oil
1 tsp freshly grounded pepper
2 cups vegetable stock
1 tsp chili powder
1 tsp lime juice
2-3 cherry tomatoes
1 small spoon butter
Method:
1. Add all the veggie chunks, salt, pepper, and chili powder and roast it on medium heat for 10-12 minutes till the veggies are tender and soft.
2. Let it cool for 10 minutes.
3. Add the roasted veggies and stock into the blender and blend till you have a smooth consistency.
4. Serve it hot in a bowl and garnish with cherry tomatoes and roasted garlic.
5. You can also add a small teaspoon of butter just before serving it.
Recipe of Roasted Pumpkin Soup
Ingredients
- 2 cups squash chunks
- 1 ½ cup pumpkin chunks
- 1 cup sweet potato chunks
- 6-7 cloves of garlic
- 1 cup chopped onion
- 1 tbsp olive oil
- 1 tsp freshly grounded pepper
- 2 cups vegetable stock
- 1 tsp chili powder
- 1 tsp lime juice
- 2-3 cherry tomatoes
- 1 small spoon butter
Instructions
- Add all the veggie chunks, salt, pepper, and chili powder and roast it on medium heat for 10-12 minutes till the veggies are tender and soft.
- Let it cool for 10 minutes.
- Add the roasted veggies and stock into the blender and blend till you have a smooth consistency.
- Serve it hot in a bowl and garnish with cherry tomatoes and roasted garlic.
- You can also add a small teaspoon of butter just before serving it.
