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Before you jump to Roasted Pumpkin Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for this. The overall economy is affected by the number of people who are suffering from conditions such as high blood pressure, which is directly related to poor eating habits. There are more and more efforts to try to get people to lead a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, a lot of people think that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, people can alter their eating habits for the better by carrying out several simple changes.
The first change to make is to pay more attention to what you buy when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For instance, has it crossed your mind to check how much sugar and salt are in your favorite cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.
Therefore, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to roasted pumpkin soup recipe. You can cook roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Roasted Pumpkin Soup:
- You need 800 g pumpkin, in bite-sized pieces
- Get Ground black pepper
- Take Sea salt
- Use 2 tsp dried coriander
- Use 1 tsp dried chilli flakes
- Get 1/2 tsp dried cumin
- Provide Olive oil
- Prepare 2 large onions, chopped
- Provide 3 cloves garlic, chopped
- Provide 2 sticks celery, chopped
- Provide 1 carrot, diced
- Provide 1 1/2 litres vegetable stock. I used “Marigold” powder
Instructions to make Roasted Pumpkin Soup:
- Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
- Mix the chilli flakes, coriander, cumin and a pinch of salt.
- Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
- Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
- Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
- Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.
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