Best 2 Creamy Roasted Pumpkin Soup Recipes
In search of a comforting and delectable dish that embraces the essence of fall's harvest? Look no further than the creamy roasted pumpkin soup, a culinary symphony that blends the rich flavors of pumpkin, aromatic spices, and creamy textures into a heartwarming experience. This soup is not just a meal; it's a journey through the senses, a culinary canvas painted with vibrant colors and enticing aromas. Whether you're hosting a cozy dinner party or seeking solace on a chilly evening, this creamy roasted pumpkin soup will transport you to a realm of culinary bliss, leaving you craving for more.
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 the right pumpkin: Look for small to medium-sized pumpkins with deep orange flesh for the best flavor.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and depth of flavor.
- Use a good quality vegetable broth: The flavor of the broth will come through in the soup, so use a good quality broth that you enjoy the taste of.
- Don't overcook the soup: The pumpkin should be tender but still hold its shape. Overcooking will make it mushy.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for a little extra flavor.
Conclusion:
This creamy roasted pumpkin soup is a delicious and easy-to-make fall soup. It's perfect for a cozy meal on a cold day. The soup is also a good source of vitamins and minerals, making it a healthy choice for a meal. Whether you're looking for a quick and easy weeknight meal or a special soup to serve at a dinner party, this creamy roasted pumpkin soup is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
