You’re going to love the flavor of this creamy Roasted Pumpkin Soup! This homemade soup recipe is perfect for fall or winter and will have everyone wanting to have a second bowl.
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Contents
TIPS FOR MAKING ROASTED PUMPKIN SOUP
- Be mindful is you’re adding in salt. Sometimes there is a lot of added salt already in chicken broth so be aware and then adjust accordingly.
INGREDIENTS NEEDED TO MAKE ROASTED PUMPKIN SOUP
- Butternut Squash
- 2 Garlic cloves
- 2 cups of Carrot
- 1 cup of chopped Onion
- 1 1/2 cups of Chicken broth
- 3 T of Olive oil
- 1 tsp Cayenne powder
- 1/4 tsp of pepper
- Salt
- Pumpkin seeds (peeled, for garnish)
HOW TO MAKE EASY PUMPKIN SOUP
Prepare the ingredients. Chop the vegetables. Put it in a baking dish.
Sprinkle the vegetables with olive oil, add salt and cayenne red pepper. Use sprigs of rosemary, thyme if desired.
Put in a preheated oven to 200 C for 30-40 minutes until the vegetables are soft. During the baking process, mix a couple of times.
Put the vegetables in a saucepan. Pour in the broth so that it covers the vegetables. Puree the vegetables with a blender.
After boiling, cook the pumpkin soup over low heat for 10 minutes.
Pour the hot soup on plates and add the peeled pumpkin seeds.
Roasted Pumpkin Soup
This simple soup recipe will be one of your favorites!
Ingredients
- 1 Butternut Squash
- 2 Garlic cloves
- 2 cups of Carrot
- 1 cup of chopped Onion
- 1 1/2 cups of Chicken broth
- 3 T of Olive oil
- 1 tsp Cayenne powder
- 1/4 tsp of pepper
- Salt
- Pumpkin seeds (peeled, for garnish)
Instructions
Prepare the ingredients. Chop the vegetables. Put it in a baking dish.
Sprinkle the vegetables with olive oil, add salt and cayenne red pepper. Use sprigs of rosemary, thyme if desired.
Put in a preheated oven to 200 C for 30-40 minutes until the vegetables are soft. During the baking process, mix a couple of times.
put the vegetables in a saucepan. Pour in the broth so that it covers the vegetables. Puree the vegetables with a blender.
After boiling, cook the pumpkin soup over low heat for 10 minutes.
Pour the hot soup on plates and add the peeled pumpkin seeds.
Pumpkin soup is a perfect soup for an anti-inflammatory diet full of anti-oxidants and flavour.Did you enjoy this simple soup recipe? You may also love the following posts:
- Slow Cooker Potato And Ham Soup
- Instant Pot Mexican Street Corn Soup Elotes
- Instant Pot Dump And Dash Soup Recipes
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About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in Preschool and Kindergarten teaching. She has a wealth of experience teaching young children and is passionate about kids crafts and having fun as a family. Angela has also taught cooking skills and loves to share both family recipes and easy instant pot recipes here on The Inspiration Edit. Follow her on Pinterest!
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