This spiced roasted pumpkin soup is wonderfully wintery and comforting and will warm you up on a crisp autumn day. This soup can be served as a healthy appetizer for your dinner or have a bowl of this soup as a healthy evening snack. Pumpkin soup is perfect for fall. Make these soups with fresh seasonal produce and serve in these gorgeous small pumpkin bowls for an extra special touch. How cool is that!? I have served the soup in raw pumpkin bowls, you can even roast the pumpkin bowls in oven and then serve the soup in it.
Here’s spiced roasted pumpkin soup recipe –
Serves – 1 person
Fresh Pumpkin – 150 gms(remove tough skin and chop roughly)
Onions – 1/2 (chopped)
Celery stalk – 3 tbspn(chopped)
Garlic cloves – 3(chopped)
Paprika powder – 1 tspn(adjust as per requirement, you can even add red chilli flakes instead of powder)
Crushed black pepper – 1/4 tspn + 1/4 tspn for roasting pumpkin
Salt – to taste
Olive oil – 1 tspn + 1 tspn for roasting
vegetable stock – 1 1/4 cup (if you dont have vegetable stock you can use just water)
Method of preparation:-
1. On the chopped pumpkin pieces rub olive oil, and place them on a roasting pan. Sprinkle black pepper and salt and roast in a oven at 170 C for 15-20 mins.
2. Remove roasted pumpkin from oven and mash it with a fork, keep aside.
3. In a wide pan, heat olive oil. Add crushed garlic and onions and saute for 2 mins on medium flame.
4. Next add celery stalks and saute for a min.
5. Add paprika powder, crushed black pepper and salt and mix.
6. Add vegetable stock and bring to a boil.
7. Add the mashed pumpkin and mix well. Reduce the flame and let it simmer for 10-15 mins. Add vegetable stock if needed during this whole process.
8. Remove from heat and let it cool for 2-4 mins.
9. Transfer the soup to a blender and blend into a smooth paste. Pass the soup through a sieve to get smoother consistency.
10. Simmer the soup 5 more minute and season to taste. Serve garnished with cream, olive oil drops and chilli flakes.
1. To make pumpkin serving bowl, Cut the lid off the pumpkin and scoop out the insides.
2. When you’re done using them as bowls, rinse them out and use them in any other preparations like in pumpkin curry, pumpkin kadi, pie, pumpkin bread, or even another batch of soup.