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Roasted Pumpkin Soup

By chef Gulasch

A delicate, velvety soup with the natural sweetness of roasted pumpkin. Great as a starter or a light dinner.

25 min
Medium

4 min prep · 21 min cook

Roasted Pumpkin Soup
178 kcal · per serving
Protein 4g Carbs 14g Fat 11g
Ingredients

What you will need

6 items · serves 1
  • Pumpkin 100 g
  • Cooking cream 50 ml
  • Onion 0.5 pcs
  • Garlic 1 clove
  • Pumpkin Seeds 10 g
  • Thyme 0.25 pcs

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Method

Steps to cook

8 steps · 21 min cook

  1. Prepare the ingredients. Prepare all the ingredients in advance so cooking goes smoothly 🎃✨

  2. Clean and seed the pumpkin. Clean the pumpkin of the stems, cut it in half, and scoop out the seeds

  3. Cut and roast the pumpkin. Cut the pumpkin into cubes, spread them on a baking sheet, drizzle with oil, add thyme and garlic, and roast in a preheated oven at 200 C for about 20 minutes until tender

  4. Cut the onion. Peel the onion and cut it into small cubes

  5. Saute the onion. Saute the onion in oil over medium heat for about 2-3 minutes, salt it so it softens faster, and let it turn translucent

  6. Add the pumpkin and garlic. Add the roasted pumpkin and the squeezed roasted garlic

  7. Add the cream and water. Pour in the cream and water and cook over low heat for about 5 minutes

  8. Blend and serve. Blend with an immersion blender until smooth and serve sprinkled with pumpkin seeds and drizzled with a little fresh cream 🎃✨

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