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Roasted Pumpkin Soup

by
Olivia Homecook
(IC: instagram)
1 Bowl
1 hr
Ever considered not chopping up your pumpkin before sliding it into the oven to roast?
Well, here's a way of doing that! Resembling soup-filled bread bowls, this bowl takes pumpkin and transforms it into a 2-in-1 dish, where the insides are filled with lovely pumpkin soup full of slow-roasted depth, and the outside is sweet, buttery goodness that still retains its pumpkin shape. Oh, and did I mention? You can eat the whole thing!
It's a great way to present pumpkin soup during dinner when you have guests over, or if you just want to have a hearty meal presented interestingly.
For more recipe ideas, please visit my IG: olivia_homecook
Roasted Pumpkin Soup
Recipe details
Ingredients
- 1 medium size of pumpkin about 400-500 grams
- 1 large carrot, chopped into big pieces
- 1 medium onion, cut into quarters
- 4 cloves garlic
- 2 tsp dried thyme
- 3 tbsps olive oil
- Salt and pepper to taste
- 100 ml fresh cream
- ½ cup or 125 ml hot chicken or vegetable broth
Instructions
- Preheat your oven to 400°F
- Cut the top of the pumpkin and spoon out the seeds.
- Place it in a shallow baking dish and season it with olive oil, dried thyme, salt and ground black pepper.
- Add onion cut in quarter, chopped carrot and garlic, seasoned with salt, pepper, dried thyme and drizzle with olive oil. Cover in aluminum foil and bake for 30-40 minutes until the pumpkin has cooked through and is tender.
- Take it out from the oven let it rest for 5 minutes and spoon out the pumpkin inner meat and add to a blender together with the cooked onion, garlic and carrots. Make sure to leave a solid enough wall so the pumpkin doesn't collapse. Add sugar, broth, cream and blend until it smooth. Season with salt and pepper.
- Pour the soup into the pumpkin bowl and drizzle with some cream and serve hot.
Published January 13th, 2023 7:23 PM
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