Roasted Pumpkin soup | How to make Roasted Pumpkin soup

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By Hetal Kamdar
Created on 9th Jan 2016
  • Roasted Pumpkin soup, How to make Roasted Pumpkin soup
Roasted Pumpkin soupby Hetal Kamdar
  • Roasted Pumpkin soup | How to make Roasted Pumpkin soup (5 likes)

  • 0 reviews
    Rate It!
  • By Hetal Kamdar
    Created on 9th Jan 2016

About Roasted Pumpkin soup

Pumpkin soup is an all-time favorite of my family. This sweet and savory soup is a perfect blend of the sweet‚ warm and comforting flavor of pumpkin. The texture and the flavor of this soup is enhanced by a dollop of butter. It works like a complete meal for me with a warm piece of bread or a crusty bruschetta.

Roasted Pumpkin soup, a deliciously finger licking recipe to treat your family and friends. This recipe of Roasted Pumpkin soup by Hetal Kamdar will definitely help you in its preparation. The Roasted Pumpkin soup can be prepared within 20 minutes. The time taken for cooking Roasted Pumpkin soup is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Roasted Pumpkin soup step by step. The detailed explanation makes Roasted Pumpkin soup so simple and easy that even beginners can try it out. The recipe for Roasted Pumpkin soup can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Roasted Pumpkin soup from BetterButter.

  • Prep Time20mins
  • Cook Time10mins
  • Serves4People

Video for key ingredients

  • Homemade Vegetable Stock

Roasted Pumpkin soup

Ingredients to make Roasted Pumpkin soup

  • 2 cups squash chunks
  • 1 and 1/2 cup pumpkin chunks
  • 1 cup sweet potato chunks
  • 6-7 cloves of garlic
  • 1 cup chopped onion
  • 1 tbsp olive oil
  • 1 tsp freshly grounded pepper
  • 2 cups vegetable stock
  • 1 tsp chili powder
  • 1 tsp lime juice
  • 2-3 cherry tomatoes
  • 1 small spoon of butter

How to make Roasted Pumpkin soup

  1. Take a pan, add all the veggie chunks, salt, pepper, chili powder and roast it on a medium heat for 10-12 minutes till the veggies are tender and soft. Then turn off the stove and let it cool for 10 minutes.
  2. Add the roasted veggies and stock into a blender and blend till you have a smooth consistency. Then pour this mixture back into the pan and bring it to a boil.
  3. Serve it hot with a garnish of cherry tomatoes and roasted garlic.
My Tip: This soup tastes great when you use the best quality of vegetables. You can also add a small tea spoon of butter just before serving it.

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