Roasted Pumpkin Soup Recipe
Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make. It's perfect for lunches and freezes well!
I've roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It's low calorie and and an easy healthy recipe.
If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!
A printable recipe will be linked on my website here
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EQUIPMENT
Chef Knife
Roasting Dish
Fry Pan
Blender
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RECIPE
1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock
Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don't want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.
Serves 4
Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg
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Camera & Lighting Setup Video -
Camera I use - Canon 600D
Editing - Final Cut Pro
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Episode 6: Baby/ Toddler Recipe Pumpkin soup for weight gain Recipe for kids #babyfoodrecipe #kaddu
Pumpkin soup for 6+ months Babies and toddlers (N for you????) (Coconut Veggie Red lentil / purée (Masoor dal) recipe for 7+ months Babies and toddlers Quick Recipe is in my list too Check it out)
Perfect weight gain recipe for kids
For you and kids
Add salt chilli and more black pepper to taste
Pumpkin Soup - Healthy and tasty soup with pumpkin, garlic and pepper powder for babies, toddlers, and kids. Pumpkin is a nutritious vegetable, rich in minerals, fiber, and vitamins
No salt/sugar for baby under 1 year
(@Hold screen to stop and watch@)
Follow @hi_its_shweta for more
#babyfood #babyfoodideas #tastyfoodforbaby #9monthold #6month #babyweaning #babyweaningfood
#babyledweaningmeals #foodforbabies #foodforbaby #toddlermeals
#toddlerfood #blwideas #babyhacks #healthybabyfood #solidfood #babyledwea #khichdiforbabies #dalforbaby #indianbabyfood #traditionalweaning
@blwmealsapp @firstcryindia @firstcryae @firstcryparenting
#makananbaby #babyfoodrecipes #blwideas #toddlerfoodideas #pumpkinforbaby
Roasted Pumpkin & Tomato Soup - By Vahchef @ vahrehvah.com
Ingredients:
Tomato 250 g
Pumpkin 250 g
Basil (dry) ½ ts
Rose merry ½ tsp
Crush pepper ½ ts
Celery chopped 1 ts
Leeks 1 ts
Garlic 5 n
Olive oil 1tb
Carrot 2 n
Onions 1 n
Butter 3 tb
Vegetable stock 150 ml
All purpose flour 1 ts
Salt
Directions:
Take a bowl add dry basil, rose merry, crush pepper salt, chopped celery, leeks garlic, pour some olive oil mix it well, in this add tomatoes (cut them into half), pumpkin also cut them into small pieces, add carrot, onions, mix it well transfer in to baking tray put it into oven cook for 45 minutes @ 160 C till pumpkin and tomatoes soft.
Heat butter add all-purpose flour cook this till raw flavor is gone, add vegetable stock, roasted pumpkin & tomato puree, mix it well once this come to boil add sugar, and finis of with cream soup is ready.
Serve this hot with toast.
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Roasting the vegetables really brings out their flavour in this dish. The croutons are normally served with Bouillabaisse but also go very well with this dish.
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Pumpkin Soup Recipe For Weight Loss | How To Make Healthy Pumpkin Soup | Easy & Tasty Pumpkin Soup
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Ingredients :
Pumpkin – 300 gms
Olive Oil – 1 Tbsp
Garlic – 1 Tsp (Chopped)
Onion – 1 Small (Chopped)
Salt – ½ Tsp (Or to taste)
Pepper – ¼ Tsp
Water – 3 Cups
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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