Pumpkin Soup Recipes Uk, Roasted Pumpkin Soup Recipe, Recipes by Carina, Spiced pumpkin soup recipe – Great British Chefs, soup pumpkin spiced recipe ramsay gordon recipes alsace greatbritishchefs shaw monica, pumpkin-soup-recipes-uk, The Cake Boutique.
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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Camera & Lighting Setup Video – youtu.be/p0SWv3OKVes
Camera I use – Canon 600D bit.ly/CanonSLR600D
Editing – Final Cut Pro
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Youtube video by Recipes by Carina
Place the pieces of chopped pumpkin, thyme and butter in a foil parcel. Bake at 190˚c/ gas mark 5 for an hour or until the pumpkin is soft. Bring to the boil, then stir in the cream. Return to the boil, then leave to cool a little.
Method place the pumpkin, milk and butter in a pan and bring to the boil then simmer for 5 mins, then blitz until smooth. Spoon into bowls, then drizzle in the cream and oil and top with fried. Pumpkin soup recipe peel and chop pumpkin into very small chunks. Season and drizzle over a tiny bit of oil (you can cook them without). Heat the oven to 200°c/180°c fan/gas 6. In a roasting tin, toss the pumpkin, garlic, shallot, chilli, spices and coriander stalks in a drizzle of oil. Season, cover tightly with foil and. Pour 700ml vegetable or chicken. Peel and chop the pumpkin, sweet potato and carrot into cubes.
Bring to the boil, then stir in the cream. Return to the boil, then leave to cool a little. Transfer the soup to a blender or food processor and whizz for 2 minutes (or use a stick. Method place the pumpkin, milk and butter in a pan and bring to the boil then simmer for 5 mins, then blitz until smooth. Spoon into bowls, then drizzle in the cream and oil and top with fried.
Transfer the soup to a blender or food processor and whizz for 2 minutes (or use a stick. Method place the pumpkin, milk and butter in a pan and bring to the boil then simmer for 5 mins, then blitz until smooth.
Spiced pumpkin soup recipe – Great British Chefs
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Spiced pumpkin soup recipe – Great British Chefs
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Roasted Spicy Pumpkin Soup – Recipe | Arla UK
Return to the boil, then leave to cool a little. Transfer the soup to a blender or food processor and whizz for 2 minutes (or use a stick. Method place the pumpkin, milk and butter in a pan and bring to the boil then simmer for 5 mins, then blitz until smooth. Spoon into bowls, then drizzle in the cream and oil and top with fried. Pumpkin soup recipe peel and chop pumpkin into very small chunks. Season and drizzle over a tiny bit of oil (you can cook them without).
