Roast Pumpkin And Onion Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN AND ONION SOUP



Pumpkin and Onion Soup image

Provided by Florence Fabricant

Categories     soups and stews

Time 1h

Yield 6 servings

Number Of Ingredients 8

6 cups thinly sliced onions
3 tablespoons butter
1 teaspoon sugar
1 3-pound pumpkin
4 cups well-seasoned chicken stock
Salt and freshly ground black pepper
6 to 8 slices French or Italian bread, toasted
1/2 cup grated Swiss cheese

Steps:

  • In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
  • While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
  • Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
  • Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 1262 milligrams, Sugar 13 grams, TransFat 0 grams

ROAST PUMPKIN AND ONION SOUP



Roast Pumpkin and Onion Soup image

This is a nice soup for a special occasion when you're roasting a turkey or a joint. It can be made ticher by the addition of cream but I tend to serve it lighter without.

Provided by rmarcella56

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs pumpkin, peeled and diced
2 fluid ounces honey
3 tablespoons olive oil
1 lb onion
1 chili
4 bay leaves
1 sprig fresh thyme
1 sprig sage
2 tablespoons white wine vinegar
2 pints vegetable stock
salt
black pepper

Steps:

  • Chop pumpkin into chunks and place on baking tray.
  • Sprinkle Pumkin with olive oil and honey.
  • Shred sage leaves and place on pumlin.
  • Roast pumpkin until brown around edges.
  • Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
  • Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
  • Add stock and salt and pepper.
  • Simmer for forty minutes over a very low heat.
  • Blend soup and pass through a sieve.

Nutrition Facts : Calories 160.1, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 25.4, Fiber 1.9, Sugar 13.2, Protein 2.2

ROASTED PUMPKIN SOUP



Roasted Pumpkin Soup image

Provided by Emeril Lagasse

Categories     appetizer

Time 2h10m

Yield 1 1/2 quarts, 6 first-course servings

Number Of Ingredients 15

1 (2 pound) pumpkin, halved and seeds removed
1 teaspoon salt
1/4 plus a pinch freshly ground black pepper
3 tablespoons olive oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 tablespoons minced ginger
1 tablespoon minced garlic
31/2 cups chicken stock
1/2 cup heavy cream
3 tablespoons pumpkin seed oil
15 to 20 small sage leaves, fried

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
  • Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
  • Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
  • To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.

ROASTED PUMPKIN SOUP



Roasted Pumpkin Soup image

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 7

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

Steps:

  • Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
  • Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

ROASTED PUMPKIN SOUP



Roasted Pumpkin Soup image

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

Provided by Craig

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 ½ tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 ¼ tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  • Bake in preheated oven 40 minutes, until soft but not blackened.
  • In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  • Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP



Roasted Pumpkin, Sweet Potato, and Carrot Soup image

Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.

Provided by SteveT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 13

3 cups peeled, chopped carrots
1 tablespoon olive oil
3 cups peeled, chopped sweet potatoes
½ tablespoon warmed sunflower oil, divided
3 cups peeled, chopped pumpkin
1 onion, chopped
2 cloves garlic, minced
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon harissa
4 cups vegetable broth
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
  • Bake in the preheated oven for 10 minutes.
  • Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
  • While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
  • Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
  • Sprinkle with cilantro to serve.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.9 g, Fat 4.1 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 419 mg, Sugar 10.4 g

ROASTED PUMPKIN SOUP WITH ROASTED GARLIC



Roasted Pumpkin Soup With Roasted Garlic image

I love roasted vegetables. I love pumpkin soup. Put them together and you have the best pumpkin soup with none of the hassle of peeling the pumpkin. Also, no dairy products necessary for the creamiest soup ever.

Provided by RonaNZ

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

700 g pumpkin
1 head garlic
3 tablespoons olive oil
salt
pepper
1 tablespoon oil
1 onion
2 stalks celery
2 medium carrots
1/2 teaspoon ground cumin
3 cups water
1 dash Worcestershire sauce
1/2 teaspoon chile, crushed (optional)

Steps:

  • Cut the pumpkin into wedges and then into about 3cm cubes.
  • Toss in olive oil, salt and pepper in a roasting tin.
  • Cut the top off a head of garlic and drizzle a little oil over the cloves.
  • Wrap the garlic in tin foil and add to the pumpkin.
  • Roast at 200C for 30 minutes or until the pumpkin is soft.
  • Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
  • Add the ground cumin and fry briefly.
  • Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
  • Bring to the boil and then reduce to simmer for 15 minutes.
  • Remove the skin from the cooked pumpkin.
  • Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
  • Simmer for another 5 minutes.
  • Blend with a stick blender and adjust the seasoning to taste.
  • You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!

Nutrition Facts : Calories 215.3, Fat 14, SaturatedFat 2, Sodium 47, Carbohydrate 22.8, Fiber 2.8, Sugar 5.5, Protein 3.4

More about "roast pumpkin and onion soup recipes"

HEALTHY EASY ROASTED ONION PUMPKIN SOUP (VIDEO RECIPE)
healthy-easy-roasted-onion-pumpkin-soup-video image
2021-01-26 Here is a detailed recipe of roasted onion pumpkin soup. There are few important steps to be followed. Preheat the oven at 200°C for 10 …
From dicencook.com
5/5 (1)
Total Time 35 mins
Category Appetizer
  • Preheat the oven at 200°C for 10 minutes. Evenly place the pumpkin, onion and garlic pieces on the prepared baking tray.
  • Grill until the pumpkin cubes are tender and edges are lightly golden. I grilled it for almost 20 to 25 minutes.
  • Puree the grilled pumpkin along with onion and garlic pods. Let the puree be thick and later you can adjust the consistency with water or coconut milk while boiling.
  • Heat a deep thick bottomed wok, add the pureed pumpkin into this wok, next add in coconut milk, mix well.


ROASTED PUMPKIN SOUP RECIPE | MYRECIPES
Ingredient Checklist. 1 (3-lb.) sugar pumpkin, butternut squash, or kabocha squash. 4 tablespoons olive oil, divided. 1 ½ cups chopped yellow onion (about 1 large onion) 1 ½ cups chopped celery (about 3 stalks) ½ cup chopped carrots (about 2 medium carrots) 6 garlic cloves, crushed. 4 thyme sprigs, plus more for topping.
From myrecipes.com


ROASTED PUMPKIN & COCONUT SOUP - JAX HAMILTON
Preheat oven to 180c. Drizzle 1 tbsp of peanut oil on a baking tray and rub 1 tbsp into your pumpkin. Season your pumpkin with plenty of salt and freshly ground black pepper, place on your tray in the oven and cook for 20 minutes or until it is golden and tender. Meanwhile in a large saucepan, heat the remaining oil and cook your onion and garlic.
From jaxhamilton.co.nz


ROASTED PUMPKIN SOUP WITH COCONUT MILK (GLUTEN FREE VEGAN …
2021-09-04 5. Remove the roasted pumpkin and vegetables from the oven. Allow to cool slightly, then remove the peel from the garlic gloves. Taking care to avoid burns, combine the ingredients in a large saucepan. 6. Now add the gluten free vegetable broth, salt, nutmeg, ground black pepper, and vegan butter to the pan.
From beccaink.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


EASY ROAST PUMPKIN SOUP RECIPE | RECIPE CART
1kg butternut pumpkin peeled roughly chopped seeded 4 garlic cloves whole 1 brown onion large quartered 4 cups Massel Vegetable Liquid Stock 1 pinch salt and pepper 1 ...
From getrecipecart.com


ROASTED PUMPKIN SOUP - OATH & GRIND
Ingredients: (Serves: 4-6 | Prep Time: 1hr 15min) - 4 Tbsp. olive oil - 1 medium sugar pie pumpkin - 1 yellow onion, chopped - 5 garlic cloves, pressed - ½ tsp. salt
From oathandgrind.com


ROAST PUMPKIN AND CARAMELIZED ONION SOUP – NEUREZEPT
Directions: Peel 3 slices of zucchini and cut into cubes and put in a deep saucepan. After cooking well with a little water, mash and mash with a blender. After adding 1 cup milk, add 5 cups of water. Gradually add 1 egg yolk mixed with 2 spoons of flour and bring to a boil.
From soup.neurezept.com


FRENCH ONION SOUP BAKED IN A PUMPKIN | BEST SOUP RECIPE
2013-10-17 Season with salt and pepper to taste. Pour soup in cleaned out pumpkin. Put pumpkin cover on top of pumpkin and put in oven at 350º for 1 hour. Remove from oven and let sit for 5 minutes. Scoop soup into bowls. Top each soup bowl with toasted baguette slices and cheese {gruyere, havarati, swiss}.
From joyfulhealthyeats.com


ROASTED PUMPKIN SOUP | PUMPKIN SOUP | PUMPKIN SOUP RECIPE
Preheat the oven to 180 0 C.; Remove the seeds from the pumpkin and clean it. Cut the pumpkin into 3 - 4 slices. Put the pumpkin slices in a roasting tray and pour 1 tablespoon of olive oil, salt and pepper powder over it.
From mydelicious-recipes.com


ROASTED PUMPKIN SOUP - A CLASSICAL FAVOURITE - MUMMY IS COOKING
2016-05-23 1 litre chicken stock vegetarian suitable. Instructions. Preheat the oven to 150°C. Half the pumpkin and remove the seeds, then chop into half. Place the pumpkin skin side down on two large baking trays and drizzle over a little olive oil. Roast the pumpkin for 2 to 2.5 hours, or until really soft and caramalised.
From mummyiscooking.com


WHOLE ROASTED PUMPKIN SOUP - VJ COOKS
2019-06-02 Instructions. Pumpkin and onion prep: Preheat oven to 170.C fanbake. Place the whole pumpkin on a lined oven tray, cut the ends off the onion and slice in half. Drizzle onion with olive oil and place on the tray skin side down. Bake 1 hr 40 mins or up to 2 hours depending on the size of your pumpkin.
From vjcooks.com


ROASTED PUMPKIN SOUP WITH RED PEPPERS AND …
2019-10-11 Next, add the roasted red peppers, water, and the caramelized onions. You’ll also want to add in some salt and freshly ground pepper, fresh sage, and a touch of cumin. Heat the ingredients until warm, and then blend to a purée. Warm the pumpkin purée over the stove. Add in the roasted red peppers.
From thethingswellmake.com


EASY ROAST PUMPKIN SOUP - MRS JONES'S KITCHEN
2020-08-20 Preheat the oven to 180˚C/ 356˚F. Cut the skin off the pumpkin and remove the seeds. Cut into 1 cm thick (.4 inch)slices. Separate some of the layers of onion – you don’t want individual layers as these canburn. Place the pumpkin and …
From mrsjoneskitchen.com


LOADED POTATO SOUP WITH ROAST POTATOES AND PORCINI SALT RECIPE
2 days ago Method. 1. Preheat the oven to 180C fan-forced (200C conventional). 2. For the crunchy topping, add the chopped potato and 3 tablespoons of olive oil to a small roasting tray and toss to coat. Season with salt and pop in the oven to roast while you prepare the soup. 3. Combine the porcini powder and sea salt flakes in a small bowl and set aside.
From goodfood.com.au


NO CHOP ROAST BUTTERNUT PUMPKIN / SQUASH SOUP - RECIPETIN EATS
2016-07-27 Preheat oven to 180C/350F. Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Wrap garlic in foil. Bake for 70 - 80 minutes or until the pumpkin is soft (test with skewer). Pour 2 cups of milk into a blender. Scoop seeds out of pumpkin and discard.
From recipetineats.com


PUMPKIN SOUP WITH BACON - DINNER AT THE ZOO
2020-08-12 Instructions. Preheat the oven to 400 degrees F. Cut the stem end off the pumpkin. Cut the pumpkin in half lengthwise and scoop out all the seeds. Place the pumpkin halves, cut side down, on a sheet pan coated with cooking spray. Roast the …
From dinneratthezoo.com


ROAST PUMPKIN SOUP | RECIPE CART
2 kg butternut pumpkin (see notes) 1 brown onion (peeled and quartered) sea salt and pepper (to season) 2 tbs (30 grams) olive oil 3 cups (750 grams) vegetable stock liquid 1/2 cup (125 grams) cream (see notes) crispy bacon, cream and crusty bread (to serve)
From getrecipecart.com


ROASTED PUMPKIN AND ONION SOUP – GUEDA
In a pot, mix a sprinkle of olive oil, the pumpkin, onion and garlic. Add about half the amount of broth and reduce the puree with a hand blender. Add the remaining broth and blend again to obtain a creamy consistency. If necessary, add a little more broth or hot water and olive oil.
From casadoromezal.com


CREAMY ROASTED PUMPKIN AND COCONUT SOUP - THIS HOME KITCHEN
2021-11-14 Add in the garlic and sauté for 30 seconds. Pour in the broth and roasted pumpkin. Increase the heat to medium-high and boil for 5 minutes. Reduce the heat to medium-low. Using an immersion blender, blend the soup until it is smooth. Stir in the coconut milk, maple syrup, lime juice, salt, and pepper. Serve with toppings.
From thishomekitchen.com


ROAST PUMPKIN SOUP | CLASSIC RECIPE - BAKE PLAY SMILE
2020-04-07 Preheat the oven to 200 degrees celsius (180 fan forced). Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion. Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.
From bakeplaysmile.com


ROASTED PUMPKIN SOUP - RECIPES BY CARINA
2015-10-11 Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes.
From recipesbycarina.com


EASY ROAST PUMPKIN SOUP - YUMMLY RECIPES
2022-01-02 RECIPE INSTRUCTIONS: Preheat the oven to 428 °F (220C). Cut the pumpkin into two pieces and scoop out the seeds. Cut the pumpkin into 4 equal pieces and brush olive oil over the pumpkin inside, bake for 30 minutes until orange flesh is easily separated with a fork, wait to cool for 5 minutes. Heat the olive oil in the pan and fry the onion ...
From ymmlyrecipes.com


PUMPKIN SOUP RECIPE - ROAST PUMPKIN SOUP | ALLRECIPESPOINT
2021-12-10 Make sure you cut the pumpkin into 4 equal pieces and brush olive oil over the pumpkin inside, bake for 30 minutes until orange flesh is easily separated with a fork, wait 5 minutes for cool. Heat the olive oil in the pan and fry the onion, salt, and garlic paste and stir until onion is soft and golden light brown, remove the pumpkin peel and discard.
From allrecipespoint.com


ROASTED PUMPKIN SOUP - DAMN DELICIOUS
2017-10-27 Preheat oven to 400 degrees F. 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. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
From damndelicious.net


ROASTED PUMPKIN SOUP - PRODUCE MADE SIMPLE
Toasted pumpkin seeds; Chopped parsley, coriander, or basil; Instructions. The night before, roast your sugar or pie pumpkin. Mash 1 1/2 cups and set aside for the soup. Use the rest as a side on its own or enjoy in other recipes ! When you are ready to assemble the soup, melt butter in a large saucepan over medium heat and sauté onion until ...
From producemadesimple.ca


ROASTED PUMPKIN & GARLIC SOUP RECIPE | NEW IDEA MAGAZINE
Wrap garlic in foil and add to pan. Roast for 35-40 minutes or until pumpkin is very tender. Set aside. Meanwhile, heat oil in a medium saucepan over a medium heat. Add onion. Reduce heat to low and cook for 8-10 minutes or until onion is very soft. Put stock cube in a heatproof jug and pour over boiling water. Stir well.
From newidea.com.au


ROAST PUMPKIN SOUP RECIPE - FOOD RECIPES - WHYNOTDIY.ME
2022-03-16 Roast pumpkin soup recipe; The best vegan cake ever! March 15, 2022. Yummy chocolate Easter nests March 23, 2022. Last Updated Why Not DIY on March 23, 2022 at 11:20 am Categories . Food Recipes; Starters & Appetizers; Tags ...
From whynotdiy.me


ROAST PUMPKIN SOUP RECIPE | GOOD FOOD
Bake for 25 minutes, or until softened and slightly browned around the edges. 2. Heat the remaining oil in a large saucepan. Cook the onion and cumin for 2 minutes, then add the carrot and celery and cook for 3 minutes more, stirring frequently. Add the roasted pumpkin and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
From goodfood.com.au


ROASTED PUMPKIN SOUP WITH BACON AND THYME RECIPE - COOK.ME …
2021-12-27 Roast bacon. In a small bowl, mix 1 tablespoon honey and ¾ teaspoon thyme leaves. Arrange 4 ounces bacon on a baking sheet and brush with the prepared honey-thyme mixture. Roast until crispy, about 10 minutes. Remove from the oven and let cool slightly. Then chop and set aside.
From cook.me


HOW TO MAKE ROASTED PUMPKIN SOUP | FEATURES | JAMIE OLIVER
2021-11-14 Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramelised at the edges.
From jamieoliver.com


5 INGREDIENT ROASTED PUMPKIN SOUP - AQUEENA THE KITCHEN
2021-10-28 Ingredients. 1 3-4 Pound Pumpkin. 1 Large Onion. 3 Cloves Garlic. 900ml Chicken Stock Carton or concentrated plus water to yield 900-1000ml/1 Litre. 1 Cup Whipping Cream Divided for Serving. Salt and Pepper to taste. Canola …
From aqueenathekitchen.com


ROASTED PUMPKIN AND GARLIC SOUP RECIPE FOR FALL
2022-01-29 Transfer your pumpkin and garlic to a saucepan. 9. Add in your vegetable stock (add extra stock if you prefer a runnier soup). 10. Add 1 teaspoon of curry powder. 11. Bring your soup to a boil and then let it simmer for 10 minutes. 12. Add your soup to a blender and blend until it is a smooth consistency.
From homemadelovely.com


ROASTED PUMPKIN SOUP - SUNSHINE DAWN
This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup. Ingredients. 4 tablespoons olive oil, divided; One 4-pound sugar pie pumpkin; 1 large yellow onion, chopped; 4 large or 6 medium garlic cloves, pressed or minced; ½ teaspoon sea salt ; …
From sunshinedawn.com


TRADITIONAL PUMPKIN SOUP RECIPE - THERESCIPES.INFO
½ cup heavy whipping cream 1 teaspoon chopped fresh parsley Directions Step 1 Place chicken stock, pumpkin puree, onion, garlic, salt, thyme, and peppercorns in a large pot; bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes. Step 2 Transfer
From therecipes.info


CREAMY ROASTED PUMPKIN SOUP RECIPE (VEGAN) - PLANTIFUL BAKERY
Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. It may take only a few minutes, depending on the blender you are using.
From plantifulbakery.com


ROASTED PUMPKIN SOUP RECIPE | RACHAEL RAY
1 sugar pumpkin or kabocha or Hubbard squash (about 3 lb.), quartered and seeded (save the seeds for roasting) 1 large onion, quartered with root end attached 1 head garlic, top cut off to expose the cloves EVOO, for drizzling Salt and pepper 1 quart chicken bone broth or vegetable stock 1 stick good-quality butter 24 fresh sage leaves Freshly grated nutmeg, to taste …
From rachaelray.com


CREAMY ROASTED PUMPKIN SOUP RECIPE - EVOLVING TABLE
2021-10-20 Mix in sage, thyme, cinnamon, nutmeg, salt, and pepper. Bring ingredients to a boil and reduce heat to medium low. Cover pot with a lid and let simmer for 5-10 minutes. Turn off heat and add roasted pumpkin and maple syrup. Using an immersion blender or a high-speed blender, puree the soup until smooth and creamy.*.
From evolvingtable.com


ROASTED PUMPKIN SOUP – HILLVIEW FARMS
2022-06-12 Preheat the oven to 180°C. Put the pumpkin on a greased baking tray and lightly brush with half the olive oil. Bake for 25 minutes, or until softened and slightly browned around the edges. Heat the remaining oil in a large saucepan. Cook the onion and cumin for 2 minutes, then add the carrot and celery and cook for 3 minutes more, stirring ...
From hillviewfarms.com.au


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #bisques-cream-soups     #soups-stews     #vegetables     #dinner-party     #vegetarian     #winter     #dietary     #seasonal     #squash     #4-hours-or-less

Related Search