Pumpkin Puree Soup
As the weather cools down, a comforting bowl of pumpkin puree soup is the perfect way to welcome the season. This soup is rich in flavor, velvety smooth, and full of hearty vegetables that bring warmth and depth to each spoonful. Roasting the vegetables beforehand enhances their natural sweetness and caramelizes their flavors, adding a delightful layer to this simple yet luxurious dish. Made with creamy pumpkin, carrots, and a hint of garlic, this soup is sure to satisfy and is ideal for cozy evenings.
Pumpkin Puree Soup
This roasted pumpkin puree soup is a delightful, creamy dish that’s both simple and sophisticated. Roasting the vegetables brings out their natural sweetness and flavor, while the cream cheese adds a touch of richness that rounds out the soup. Perfect for chilly days, this soup is a warm hug in a bowl, ready to be savored spoonful by spoonful.
Ingredients
- 500 g pumpkin (about 1 lb)
- 1 large tomato
- 4-5 big carrots
- 1 large onion
- 1 garlic
- 2 tbsp cream cheese
- 300 ml vegetable stock (about 1 ¼ cups)
- salt and pepper to taste
- 1 tsp smoked paprika (optional)
- For garnish: spring onion and sour cream
Instructions
- Preheat the Oven: Preheat your oven to 200°C (about 400°F).
- Peel and cut the pumpkin and carrots into large chunks. Peel the garlic clove but leave it whole. Half the tomato, onions and garlic.
- Arrange the pumpkin, tomato, carrots, onion, and garlic on a baking sheet. Roast in the preheated oven for 50 minutes or until the vegetables are tender and slightly caramelized.
- Once roasted, transfer the vegetables to a blender or food processor. Add the vegetable stock and blend until smooth and creamy.
- Pour the mixture into a saucepan over medium heat. Stir in the cream cheese until fully melted and combined. Season with additional salt and pepper to taste, adjusting as desired. Ladle the soup into bowls and garnish with a swirl of cream or a sprinkle of fresh herbs if desired. Enjoy warm!
