Roasted Pumpkin Soup Recipes

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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

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

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 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

PUMPKIN SOUP WITH COCONUT MILK



Pumpkin Soup with Coconut Milk image

The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!

Provided by Pip

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

Time 2h5m

Yield 8

Number Of Ingredients 15

1 large sweet potato
1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
3 large carrots, peeled and cut in half
2 large red onions, halved
¼ cup cold-pressed extra-virgin olive oil
1 teaspoon flaked sea salt, or to taste
½ teaspoon ground allspice
1 pinch ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch ground black pepper
4 cups chicken stock
2 (13.5 ounce) cans coconut milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
  • Bake in the preheated oven until soft, about 45 minutes.
  • While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
  • Bake in the preheated oven until soft, 30 to 40 minutes.
  • Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
  • Puree soup using an immersion blender until smooth.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g

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Top Asked Questions

How to cook pumpkin and carrot soup?
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.
What is roasted pumpkin soup?
Roasted Pumpkin Soup! This is a classic version of pumpkin soup in every way, except that I have made it a little bit healthier by omitting heavy cream, and instead opting for a creamy vegan alternative, of pureed cashews.
How long do you boil pumpkin for Soup?
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.
How to cook pumpkin and garlic Roast?
Instructions Preheat oven to 425°F (200°C). Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. Add the garlic and ginger and roast for 1 minute longer while stirring.

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