ROASTED PUMPKIN SOUP WITH ROASTED GARLIC
I love roasted vegetables. I love pumpkin soup. Put them together and you have the best pumpkin soup with none of the hassle of peeling the pumpkin. Also, no dairy products necessary for the creamiest soup ever.
Provided by RonaNZ
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the pumpkin into wedges and then into about 3cm cubes.
- Toss in olive oil, salt and pepper in a roasting tin.
- Cut the top off a head of garlic and drizzle a little oil over the cloves.
- Wrap the garlic in tin foil and add to the pumpkin.
- Roast at 200C for 30 minutes or until the pumpkin is soft.
- Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
- Add the ground cumin and fry briefly.
- Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
- Bring to the boil and then reduce to simmer for 15 minutes.
- Remove the skin from the cooked pumpkin.
- Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
- Simmer for another 5 minutes.
- Blend with a stick blender and adjust the seasoning to taste.
- You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!
Nutrition Facts : Calories 215.3, Fat 14, SaturatedFat 2, Sodium 47, Carbohydrate 22.8, Fiber 2.8, Sugar 5.5, Protein 3.4
PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS
Steps:
- Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.
- In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
- While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside.
- Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve.
ROASTED PUMPKIN SOUP
Provided by Emeril Lagasse
Categories appetizer
Time 2h10m
Yield 1 1/2 quarts, 6 first-course servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
- Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
- Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
- To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.
PUMPKIN GARLIC SOUP
My husband makes this for me every fall and I can't live without it. You can make without the wine but it helps. You could serve this in little pumpkins to make more festive. Better the 2nd day. *I have adjusted this recipe a bit after making it a few times more.
Provided by TishT
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt Butter in pot and cook garlic.
- Pour in Pumpkin.
- Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
- Cook for approximately 20 minutes.
- Add White Wine.
- Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.
ROASTED PUMPKIN SOUP
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
GARLIC ROASTED PUMPKIN
Make and share this Garlic Roasted Pumpkin recipe from Food.com.
Provided by busyozmum
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut pumpkin to about the size of 1/2 med potato.
- Place into an ovenproof dish. Drizzle olive oil over pumpkin pieces. Add crushed garlic, course ground salt and freshly ground pepper to taste.
- Toss to coat the pumpkin evenly.
- Bake in oven on 210°C for approx 30 minutes or until pumpkin is soft and golden.
Nutrition Facts : Calories 76.5, Fat 3.5, SaturatedFat 0.6, Sodium 1.9, Carbohydrate 11.6, Fiber 0.9, Sugar 2.4, Protein 1.8
More about "roasted pumpkin and garlic soup food"
ROAST PUMPKIN AND GARLIC SOUP - LOWLY
From lowlyfood.com
5/5 (1)Category Main Course, SoupCuisine British, EuropeanTotal Time 1 hr 45 mins
- Chop the pumpkin in half, remove and reserve pumpkin seeds. Cut pumpkin into rough 1 inch cubes with skin left on. Add to a deep sided oven tray.
- Crush the bulb of garlic loosely and arrange evenly over the pumpkin. Drizzle around 2 tablespoons of oil over the pumpkin and garlic mix. Salt generously. Put in an oven marked 200 degrees centigrade for 40 minutes or until the pumpkin is very tender.
- Whilst the pumpkin is cooking spread the seeds on a flat tray, salt heavily and put into an oven marked 175 degrees until the seeds are crispy and browned. This should take around 1hr and a half. But feel free to put them into the same oven as the roasted pumpkin and do for less time.
- Once pumpkin has become soft. Take out of the oven and add the sage, finely chopped, to the tray. Return to the oven for a further 5 minutes.
ROASTED PUMPKIN AND GARLIC SOUP RECIPE FOR FALL - HOME …
From homemadelovely.com
Estimated Reading Time 3 mins
ROASTED GARLIC PUMPKIN SOUP RECIPE - SAVORY SPIN
From savoryspin.com
5/5 (4)Total Time 1 hr 10 minsCategory Lunch And DinnerCalories 465 per serving
- Roast your garlic head by cutting the top off it, placing it in some foil, sprinkling it with olive oil and baking it at 400 degrees for 30 minutes. When done, remove garlic from oven and foil and let cool until it can be handled.
- While garlic is cooling, add oil to a large, deep pan and place it over medium heat/flame. And when it's warm, add in the chopped onions. Saute onions for about 10-12 minutes stirring occasionally.
- Add in the roasted garlic by squeezing the garlic pods out of the skin and stir. You don't have to worry about cutting these up as we will use an immersion blender to get everything smooth towards the end.
ROASTED GARLIC PUMPKIN SOUP RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ROASTED PUMPKIN SOUP WITH GARLIC AND ROSEMARY | THE …
From thevegspace.co.uk
PUMPKIN SOUP WITH ROASTED GARLIC - BELGIAN FOODIE
From belgianfoodie.com
SWEET POTATO AND GARLIC SOUP - VEGAN KOP RECIPES
From vegankoprecipes.blogspot.com
41 EASY SOUP RECIPES - FOOD LOVIN FAMILY
From foodlovinfamily.com
COCONUT CURRY ROASTED BUTTERNUT SQUASH SOUP - SHE LIKES FOOD
From shelikesfood.com
WHOLE STUFFED ROASTED PUMPKIN RECIPE - EATINGWELL.COM
From eatingwell.com
ROASTED GARLIC SAGE PESTO PUMPKIN SOUP WITH SPICY FRIED …
From halfbakedharvest.com
ROASTED PUMPKIN GARLIC SOUP | RAGLAN FOOD CO
From raglanfoodco.com
ROASTED PUMPKIN & GARLIC SOUP RECIPE | NEW IDEA …
From newidea.com.au
PUMPKIN AND GARLIC SOUP | THE GARLIC FARM ISLE OF WIGHT
From thegarlicfarm.co.uk
ROASTED PUMPKIN SOUP WITH CHICKPEA MIGAS – MY DARLING LEMON …
From mydarlinglemonthyme.com
ROASTED PUMPKIN & GARLIC SOUP - EAT YOURSELF GREEK
From eatyourselfgreek.com
HOW TO MAKE ROASTED PUMPKIN SOUP | FEATURES | JAMIE OLIVER
From jamieoliver.com
BEETROOT SOUP: VIBRANT, NUTRITIOUS, DELICIOUS - FUSS FREE FLAVOURS
From fussfreeflavours.com
ROASTED PUMPKIN SOUP RECIPE - FUN FOOD FROLIC
From funfoodfrolic.com
@VEGAN.HEALTHY.PLAN ON INSTAGRAM: ""GET THE COMPLETE PLANT …
From instagram.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
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