Pumpkin Soup Recipe

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Pumpkin Soup Recipe, Roasted Pumpkin Soup Recipe, Recipes by Carina, Easy Roasted Pumpkin Soup Recipe – Healthy Fitness Meals, healthyfitnessmeals ifairer toppings puree, pumpkin-soup-recipe, The Cake Boutique.

Pumpkin Soup Recipe

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

Curried pumpkin and wild rice soup. Recipe | courtesy of food network kitchen. 1 hour 25 minutes. Celebrate the best of autumn produce with our warming pumpkin soups.

In a large saucepan, saute onion in butter until tender. Stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg;. Rinse, peel and chop 250 grams pumpkin in cubes. Also chop 1 medium sized onion and 1 to 2 small garlic cloves. You can use any variety of edible. In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don't let the onion dry out.

1 hour 25 minutes. Celebrate the best of autumn produce with our warming pumpkin soups. Perfect as a starter or light lunch, these squash. In a large saucepan, saute onion in butter until tender. Stir in flour until smooth.

Perfect as a starter or light lunch, these squash. In a large saucepan, saute onion in butter until tender.

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Celebrate the best of autumn produce with our warming pumpkin soups. Perfect as a starter or light lunch, these squash. In a large saucepan, saute onion in butter until tender. Stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg;. Rinse, peel and chop 250 grams pumpkin in cubes.

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