Do You Need To Roast Pumpkin For Soup

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Do You Need To Roast Pumpkin For Soup, Roasted Pumpkin Soup Recipe, Recipes by Carina, How To Make Easy Roasted Pumpkin Soup ⋆ by Pink, , do-you-need-to-roast-pumpkin-for-soup, The Cake Boutique.

Do You Need To Roast Pumpkin For Soup

Today I’m sharing with you a recipe to make Roasted Pumpkin Soup. It’s delicious and a super easy and healthy recipe to make. It’s perfect for lunches and freezes well!

I’ve roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It’s low calorie and and an easy healthy recipe.

If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!

A printable recipe will be linked on my website here carinastewart.com/roasted-pumpkin-soup/

If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.

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EQUIPMENT

Chef Knife amzn.to/1LnfDKA
Roasting Dish amzn.to/1LnfIxJ
Fry Pan amzn.to/1hvLSuL
Blender amzn.to/1G3YJQF

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RECIPE

1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock

Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. 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. You don’t want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.

Serves 4

Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg

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– iHerb iherb.com/ Use the code PJQ118 for $10 off your first order.
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Camera & Lighting Setup Video – youtu.be/p0SWv3OKVes
Camera I use – Canon 600D bit.ly/CanonSLR600D
Editing – Final Cut Pro

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Disclaimer – Some of these may be affiliated links.

Youtube video by Recipes by Carina

Place the pumpkin pieces, onion (that has been cut into large chunks) and peeled garlic cloves on a cookie sheet and roast until the pumpkin is tender (can easily be pierced. Mix until all ingredients are covered in olive oil and other seasonings and roast for 25 minutes or until the pumpkin is soft and becomes a dark orange color. Let cool for 5. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

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,. Roughly 10 minutes before the end of the pumpkin’s cooking time, add the reserved seeds, washed and tossed with oil and salt first, to the tray, but keeping the two separate. Sugar pumpkin 1 tbsp coconut or avocado oil (if avoiding oil, sub water) 1 pinch sea salt instructions preheat oven to 350 degrees f (176 c) and line a baking sheet with. Pour 2 cups of milk into a blender. Scoop seeds out of pumpkin and discard. Use a large spoon to scoop.

Let cool for 5. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Step 2 add 1kg pumpkin or squash, cut into chunks, to the pan, then. Preheat oven to 425 degrees f (220 degrees c). Place pumpkin, carrots and onions in a baking dish or roasting pan.

Step 2 add 1kg pumpkin or squash, cut into chunks, to the pan, then. Preheat oven to 425 degrees f (220 degrees c).

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Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Step 2 add 1kg pumpkin or squash, cut into chunks, to the pan, then. 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,.

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