Best 2 Creamy Roasted Pumpkin Soup Recipes
Indulge in the comforting warmth of Creamy Roasted Pumpkin Soup, a culinary masterpiece that captures the essence of autumn's harvest. This velvety smooth soup is a symphony of flavors, textures, and aromas that will tantalize your taste buds and nourish your soul. With a vibrant orange hue and a medley of spices, this soup is a feast for the eyes and a delight for the palate. Dive into the richness of roasted pumpkin, perfectly balanced by a touch of sweetness from carrots and a hint of savory garlic. Experience the harmonious blend of creamy broth and toasted pumpkin seeds, adding a delightful textural contrast. Discover the secret to creating this culinary masterpiece with our easy-to-follow recipe, including variations for vegan, gluten-free, and slow-cooker options.
Let's cook with our recipes!
CREAMY ASPARAGUS AND ROASTED PUMPKIN SOUP
We grow pumpkins every year and I always have some frozen in my freezer so I am always trying to figure out what to make. This recipe came about after I made my butternut squash soup. Happy Cooking.
Provided by Dana Ramsey
Categories Other Soups
Number Of Ingredients 7
Steps:
- 1. Modern Method: In a large Dutch Oven (the type for stovetops) melt your butter and onion and gently cook until onion is translucent. Stirring frequently don't burn.
- 2. Add the broth, pumpkin, asparagus, and season with salt and pepper. Increse the heat to bring to a boil. Once boiling reduce heat to simmer and simmer for 30 minutes or until the asparagus is nice and tender. You can sprinkle some toasted croutons on top of each bowl. Yummy.
- 3. Note: My hubby added 1 cayanne pepper, chopped and sprinkled that on top too. It added a little heat but not much and was very yummy.
- 4. Hearth Method: Follow modern method but use a round bottom kettle with legs, hanging from a crane in a fireplace or fire irons over a fire pit and cook over a moderate fire.
CREAMY ROASTED PUMPKIN SOUP
Mmmm... all the flavors of fall. This would be a wonderful - and vegetarian - addition to your holiday table.
Provided by crystal rogers
Categories Cream Soups
Time 2h
Number Of Ingredients 13
Steps:
- 1. Cut the pumpkin in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 for about an hour or until tender.
- 2. Whisk curry powder into sour cream and chill. Lightly toast pumpkin seeds.
- 3. When the pumpkin is fully cooked, in a large stock pan melt the butter and saute the onions until very soft.
- 4. Add roasted pumpkin and stock. Puree with a stick blender (or in batches in a blender or processor).
- 5. Add thyme, nutmeg, and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.
- 6. Serve warm in bowls, garnish with a dollop of the curry cream and pumpkin seeds and enjoy.
Tips:
- Choose a sweet and flavorful pumpkin: Look for varieties like butternut squash, kabocha, or sugar pumpkin.
- Roast the pumpkin before blending: Roasting brings out the pumpkin's natural sweetness and intensifies its flavor.
- Use a high-powered blender or food processor: This will ensure a smooth and creamy soup.
- Season to taste: Add salt, pepper, and other spices to your liking.
- Garnish with your favorite toppings: Consider options like pumpkin seeds, croutons, or a dollop of sour cream.
Conclusion:
Creamy roasted pumpkin soup is a warm and comforting dish that is perfect for a cold fall or winter day. It is also a healthy and versatile soup that can be easily customized to your liking. With its rich flavor and creamy texture, this soup is sure to be a hit with the whole family. So next time you're looking for a delicious and easy-to-make soup, give this recipe a try.
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