Roasted Pumpkin Soup

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.

Roasted Pumpkin Soup

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.

Roasted Pumpkin Soup

Recipe of Roasted Pumpkin Soup

Hetal Kamdar
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. I
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Soup
Cuisine Indian
Servings 2
Calories 286 kcal

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.

Nutrition

Calories: 286kcalCarbohydrates: 54gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1067mgPotassium: 1303mgFiber: 8gSugar: 15gVitamin A: 34461IUVitamin C: 55mgCalcium: 157mgIron: 3mg
Keyword healthy pumpkin soup recipe, Roasted Pumpkin Soup, roasted pumpkin soup indian, roasted pumpkin soup without oven
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