It calls for roasted pumpkin for maximum flavor. Meanwhile roughly chop the onion garlic carrot and celery. Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream. Instead of sugar pumpkins you can use other winter squash in our roasted pumpkin soup recipe. This roasted pumpkin soup recipe would look lovely on your holiday dinner table and leftovers would go great with sandwiches or salads the next day.

Drizzle with olive oil sprinkle with thyme and roast till tender about 30 40 minutes. Place over medium heat until the soup is heated through. Serve with sour cream. Pour the mixture into a saucepan add the remaining stock the cream and honey. Scoop the pumpkin flesh out of its skin into a blender.

The flavours of the pumpkin and onion will intensify as you roast them just think of when you make a roast and you have deliciously soft and creamy roasted. Recipe yields 4 bowls or 6 cups of soup. The soup can be garnished with toasted pepitas or a dollop of sour cream or both. Not all pumpkin soup recipes are made using roasted pumpkin some are boiled but this is why roasting your pumpkin will make for the most delicious pumpkin soup ever. Kabocha calabaza and hubbard are the best alternatives.

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Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes or until soft and sweet but not coloured. Choose a squash that feels heavy for its size and is free of soft spots. Season to taste with salt and freshly ground black pepper. Roasting the pumpkin makes for a flavour packed pumpkin soup. Allow to cool a little then purée in batches in a blender or food processor.

Add 1 cup 250ml of the chicken stock and blend until smooth. This recipe for coconut enriched roasted pumpkin soup is spiced with nutmeg cumin coriander and ginger making it a fragrant autumn meal. It is equally delicious made with butternut squash. Scoop the onion flesh away from its skin and add to the blender. Return the soup to the pan and gently reheat without boiling.

Add the roasted pumpkin and stock. Bring to the boil then reduce the heat and simmer for 20 minutes. Add additional stock as needed to reach desired consistency. Add the roasted pumpkin and stock. Add 1 cup 250ml of the chicken stock and blend until smooth.

Add additional stock as needed to reach desired consistency. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes or until soft and sweet but not coloured. The flavours of the pumpkin and onion will intensify as you roast them just think of when you make a roast and you have deliciously soft and creamy roasted. Drizzle with olive oil sprinkle with thyme and roast till tender about 30 40 minutes. It calls for roasted pumpkin for maximum flavor.