Creamy roasted pumpkin soup with rosemary has the right autumn / winter mood. It’s ridiculously simple and wonderfully thick and creamy. I love serving this with a side of crispy cheese bread that is dipped in the soup again and again!
I drown myself in bowls with this creamy roasted pumpkin soup. In the right sense.
Because look at this wonderful pumpkin cream. Doesn’t that also mean your name?
Here’s the thing. You might think – another Richa pumpkin soup recipe – why? Because when you make a creamy roasted pumpkin soup, you literally cut off so much work. No work over the stove, waiting for things to boil and simmer and so on.
Just dice everything, throw it on a baking sheet and let the oven do its sweet magic. What it does. The oven heats up slowly and then begins to roast until everything has a deep taste, is soft and creamy and is ready to mix.
Which is basically the next step in the recipe – mix fried vegetables and nuts.
Puree the vegetables with a little milk and broth until they are smooth and creamy. And that’s where the nuts come in. We add both cashew nuts and almonds in this recipe. They give a nice nutty taste and an additional creaminess that only comes from nuts. That’s 2 in 1.
What is unique about creamy roasted pumpkin soup?
- roast meat Pumpkin and other vegetables gives more depth and taste to the soup
- Frying is one Steer clear of the process So you can just put everything in the oven and go until it’s done
- Add cashew nuts and almonds more taste and creaminess to the soup
- Onion and garlic – don’t leave them out! They balance the natural sweetness of the pumpkins
- Rosemary is an herb that is not used very often in pumpkin soups but it works really well with pumpkin. You will never look back and use anything else!
The texture of this pumpkin soup is very thick and creamy. Here’s a quick note: if you want the soup to be thinner, you can increase the amount of liquid while mixing.
Watch the video on roasted pumpkin soup recipes
Creamy roasted pumpkin soup is simple, healthy, and made from mixed roasted pumpkins. With almonds, cashew nuts and rosemary, this is the perfect autumn / winter soup. Easily made vegan by swapping milk for coconut milk.
- 500 gramsPumpkin, peeled and diced
- 1 cup diced onions (125g)
- 4–5 Garlic cloves
- 10 –12 whole almonds
- 10–12 whole cashew nuts
- 1 tablespoon honey
- 1 ½ tablespoon olive oil
- 1 Sprig of rosemary
- 1 teaspoon Salt-
- 1 teaspoon pepper
- 1 cup milk
- 1 1/2 cup stick / water
- Preheat the oven to 180 ° C
- Arrange the pumpkin, onions, garlic, cashew nuts and almonds in a baking sheet. Drizzle everything evenly with oil and honey. Season with salt and pepper and sprinkle with rosemary. Bake for 50-60 minutes until the pumpkin is tender.
- In a blender, add all the roasted ingredients together with milk and broth / water. Mix this until it’s smooth. You can adjust the consistency by adding a little more liquid if necessary. Serve warm with a little cream on top.
- Best pumpkins for pumpkin soup: Any type of pumpkin can be used for this soup, including butternut squash from the pumpkin family
- Is this pumpkin soup healthy?: With about 171 calories per serving, this is a fairly healthy soup. That’s why I recommend the cheese bread!
- Cut the pumpkin: Use a sharp knife to cut the pumpkin in half, then in quarters and on until you have 1-inch slices. These can be peeled and then further cut into 1 inch cubes.
- Vegan roasted pumpkin soup: This soup can easily be made vegan by swapping coconut milk for milk in the recipe
Note: We are not the author of this content. For the Authentic and complete version,
Check its Original Source