roasted pumpkin soup

This silky smooth roasted pumpkin soup is full of the flavours of autumn, with smoked paprika, roasted garlic and rosemary.

Roasted Pumpkin Soup

pumpkin

carrots ((or 2 if they are very large))

onion

celery

garlic

tbsp rapeseed or sunflower oil

rosemary

tsp smoked paprika

vegetable stock

tomato purée

tbsp dairy-free cream

Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6. 

Cut the pumpkin into quarters, remove and discard the seeds and slice off the skin.  Cut into chunks and place in a roasting tin.

Peel and slice the carrots and onion, finely slice the celery, and add to them to the tin, along with the garlic cloves, (whole, still in their skins).

Add the oil, rosemary and smoked paprika, season well with salt and black pepper, then toss everything together until the vegetables are fully coated in oil.

Roast for 30 minutes or until the pumpkin and carrots are just soft. Remove from the oven.

Find the garlic cloves, cut off their ends and squeeze the soft flesh back into the roasting tin, discarding the skins.  Discard the rosemary stalk.

Tip the contents of the roasting tin into a blender or food processor, (or a saucepan with a hand blender).  Add the stock, tomato purée and cream and blitz until completely smooth.  Taste and adjust seasoning as required.  Serve immediately.

This creamy roasted pumpkin soup is the perfect fall comfort food. Rich and flavorful, it&#039;s a great side dish or snack for the holiday season.

sugar

Salt and pepper

tbsp avocado oil or butter

celery,

garlic,

cauliflower (fresh or frozen is fine)

tbsp fresh sage, chopped

paprika

cayenne

chicken broth

coconut milk

Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Sprinkle with salt and pepper and bake, flesh side up, 20 to 30 minutes, until tender and slightly browned. Remove and let cool, then scoop out the flesh from the skin.

In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and celery and sprinkle with salt and pepper. Sauté until the vegetables are tender, about 4 minutes. Add the garlic and cook another 30 seconds.

Add the cauliflower, pumpkin, sage, paprika, and cayenne, and sauté a minute or two. Add the chicken broth and bring to a boil. Reduce the heat and simmer 15 minutes, until the cauliflower is tender.

Transfer to a blender and blend until smooth, or use an immersion blender to blend until smooth. Return to the pan and stir in the coconut milk. Adjust seasonings to taste and serve.

This easy pumpkin soup is made with just a few ingredients and topped with smoky roasted chickpeas—perfect for a cozy, crowd-pleasing dinner on busy weeknights.

Easy Pumpkin Soup With Smoky Maple Chickpeas

chickpeas

olive oil (15 mL)

soy sauce (use tamari

tsp sriracha (10 g)

maple syrup (5 mL)

shallots (diced)

garlic (minced)

red bell pepper (about 1 pepper)

vegetable broth (475 mL)

salt

cinnamon

heavy cream (can use dairy-free cream or coconut milk, 120 mL)

feta cheese

Chickpeas

Chickpeas: Preheat oven to 400°F (204°C). Drain and dry 1 15-oz can chickpeas with a paper towel, then toss with 1 Tbsp olive oil, 1 Tbsp soy sauce, 2 tsp sriracha, 1 tsp maple syrup, and 1 tsp smoked paprika. Spread onto a parchment-lined baking sheet and bake for 20 minutes, stirring a few times during cooking, until golden brown and a little crispy. Let sit in the oven to stay warm while you make the soup.

Soup

Soup: Meanwhile, bring 1 Tbsp olive oil to medium heat. Add 2 shallots (diced) and 2 cloves garlic (minced), cooking until the shallots become translucent. Stir in 3 15-oz cans pumpkin puree*, ½ cup roasted red bell pepper, 2 cup vegetable broth, ½ tsp salt, and ½ tsp each ground pepper, cinnamon.

Puree

Puree: Before the soup gets too warm, blend until smooth (this is easiest with a handheld immersion blender, or transfer the soup to a countertop blender).

Simmer

Simmer: Bring the blended soup to a gentle simmer until hot, then stir in ½ cup heavy cream right before serving. Taste and adjust seasonings as needed.

Serve

Serve: Ladle soup into a bowl and top with a handful of chickpeas. Serve warm, optionally garnished with crumbled feta cheese.

This soup is awesome.  We made it both from canned pumpkin and from the uncut Halloween pumpkins.  I think it was better from fresh pumpkin!

https://www.youtube.com/watch?v=dzpPVPFmzOo

This pumpkin soup is as easy as it gets! With just a handful of ingredients, it’s a guaranteed crowd-pleaser for the whole fam. And the best part? It’s topped with smoky roasted chickpeas and fresh thyme, making it the cozy, fall-perfect recipe you need on busy weeknights.

Grab the full written recipe here: https://www.liveeatlearn.com/pumpkin-soup-with-smoky-roasted-chickpeas/

My debut vegetarian cookbook is now available! This hardcover spiral-bound cookbook includes over 100 easy vegetarian recipes, and I can't wait for you to cook from it: https://shop.liveeatlearn.com/products/eat-100-easy-vegetarian-recipes-you-ll-make-again-and-again

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