Roasted Pumpkin and Garlic Soup
AuthorPriyanka SivaramakrishnanDifficultyBeginnerThe perfect accompaniment to a cold Winter's day. This roasted pumpkin and garlic soup will not just warm you up, but also your soul.
Pre-heat oven to 350F. Split the pumpkin into quarters or smaller and use a spoon to scrape off all the seeds. Place the pieces on a baking tray lined with foil. Cut the head of the garlic cloves and add them to the tray.
Rub all over with olive oil and season with salt and pepper. Roast in the oven for 30-45 minutes. It should offer no resistance when a knife is inserted. Remove from oven and allow it to cool.
Melt butter in a saucepan and saute the chopped onions until they are soft and translucent. Add the spices and herbs (if any).
Using a big spoon, separate the pumpkin flesh from its skin and add it to the saucepan.
Working in batches, blend the mixture. Start with a slow speed and increase it slowly while adding vegetable stock/water. Pass it through a fine mesh and bring it back to heat until it simmers.
Garnish with coriander.
Ingredients
Directions
Pre-heat oven to 350F. Split the pumpkin into quarters or smaller and use a spoon to scrape off all the seeds. Place the pieces on a baking tray lined with foil. Cut the head of the garlic cloves and add them to the tray.
Rub all over with olive oil and season with salt and pepper. Roast in the oven for 30-45 minutes. It should offer no resistance when a knife is inserted. Remove from oven and allow it to cool.
Melt butter in a saucepan and saute the chopped onions until they are soft and translucent. Add the spices and herbs (if any).
Using a big spoon, separate the pumpkin flesh from its skin and add it to the saucepan.
Working in batches, blend the mixture. Start with a slow speed and increase it slowly while adding vegetable stock/water. Pass it through a fine mesh and bring it back to heat until it simmers.
Garnish with coriander.
Notes