ROASTED PUMPKIN SOUP BOWLS
This soup is a great-tasting comfort food to take the chill off a cool fall or winter day. Roast the pumpkin on your grill or in the oven. Either way, using the pumpkin shells as bowls adds a fun touch. Sprinkle more nutmeg and pepper over soup before serving.
Provided by Marcia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 14
Steps:
- Spray inside and outside of pumpkin with cooking spray.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place pumpkin, pulp-side down, on the grate. Close the lid. Grill until tender, 15 to 20 minutes. Turn over, skin-side down; grill until pulp is very soft and lightly charred, 20 to 30 minutes. Reduce heat as necessary to keep the grill temperature below 450 degrees F (232 degrees C). Let pumpkin cool on the grill.
- Melt butter in a large pot over medium-high heat. Add onions; saute until translucent and lightly browned, about 5 minutes. Add vegetable stock, cornstarch, and curry powder; bring to a boil. Cook and stir until thick and foamy and cornstarch is dissolved, 1 to 2 minutes. Reduce heat to medium.
- Scoop pulp out of the pumpkin, reserving the hard shell to use as bowl. Add pulp to the stock mixture, breaking up any large lumps. Stir in milk, sour cream, soy sauce, and sugar. Blend soup with an immersion blender until smooth. Stir in nutmeg, salt, and pepper.
- Reduce heat to medium-low. Cook, stirring constantly, until just starting to boil, 5 to 7 minutes. Remove from heat. Serve in the pumpkin shells.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 40.4 g, Cholesterol 40.4 mg, Fat 17.4 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 10.4 g, Sodium 896.9 mg, Sugar 11.9 g
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OBANIYI GEORGE
[email protected]This soup is delicious and easy to make. I will definitely be making it again.
Bashir Malik
[email protected]I highly recommend this recipe. It's a great way to use up leftover pumpkin puree.
Imam Imad
[email protected]This is the best roasted pumpkin soup recipe I've ever tried.
zaria Smith
[email protected]I love this soup! It's so easy to make and it's always delicious. I always have it on hand in the fall.
Bacha Saab
[email protected]This soup is the perfect fall comfort food. It's so warm and inviting, and the roasted pumpkin gives it a really nice flavor.
sudais yaseen
[email protected]I made this soup for a party and everyone loved it. It's so easy to make and it's always a hit.
samikshya Khatiwada
[email protected]This soup is amazing! It's so creamy and flavorful, and the roasted pumpkin gives it a really nice depth of flavor.
MD Razon
[email protected]I'm so glad I found this recipe. It's the best roasted pumpkin soup I've ever had.
God's Time Ime
[email protected]This soup is delicious! The roasted pumpkin gives it a really nice flavor. I served it with a side of crusty bread and it was perfect.
Oski War
[email protected]I made this soup for my family and they all loved it. It's a great way to use up leftover pumpkin puree.
John Spaulding
[email protected]This soup is so easy to make and it's absolutely delicious. I love that I can use canned pumpkin, which makes it a great weeknight meal.
Adam Clark
[email protected]I'm not a huge fan of pumpkin, but this soup was surprisingly good. It's very creamy and flavorful, and the pumpkin flavor is not overpowering.
Rahet and Sulaman
[email protected]This soup is amazing! I made it for a party and everyone loved it. It's so creamy and flavorful, and the roasted pumpkin gives it a really nice depth of flavor.
Robert Otieno
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love that I can use fresh or frozen pumpkin.
Baftie Shehu
[email protected]This roasted pumpkin soup recipe is a keeper! The flavors are rich and complex, and the pumpkin is perfectly roasted. I served it with a dollop of sour cream and a sprinkle of chopped chives, and it was absolutely delicious.