Cozy Fall Meals: Roasted Butternut Pumpkin Soup
Autumn has an unmistakable charm, painting landscapes with warm hues and inviting us to savor its unique flavors. In this seasonal symphony, Roasted Pumpkin Soup takes center stage, offering a comforting and heartwarming experience for the senses.
Roasting the Pumpkins
The act of roasting pumpkins isn’t just a mere step; it’s an art form that adds a layer of complexity to your soup. Roasting caramelizes the sugars in the pumpkin, intensifying its natural sweetness and imbuing it with a subtle smokiness.
To roast, simply cut the pumpkins into wedges, drizzle with olive oil, and roast until tender. This process might take some time, but the flavor payoff is well worth the patience.
Simmering to Perfection
Once the roasted pumpkins are tender and the aromatic base is ready, it’s time for the magic to happen. Simmer the ingredients together, allowing them to meld and develop their flavors over a gentle heat.
This slow simmer is crucial in coaxing out the full potential of the roasted pumpkin and spices. Keep an eye on the consistency as it thickens, adjusting the liquid as needed to achieve your desired texture.
Blending and Adjusting
With the ingredients properly simmered, it’s time to transform the mixture into the velvety Roasted Pumpkin Soup you’ve been dreaming of.
Blend until smooth and adjust the seasoning to taste. Don’t hesitate to add a touch more spice or a hint of salt—it’s all about achieving that perfect balance.
The visual appeal of your Roasted Pumpkin Soup is just as important as its taste. When it comes to serving, choose the right bowls or soup cups to enhance the dining experience.
The elegance of the presentation can elevate a simple soup into a gourmet masterpiece.
Roasted Pumpkin Soup
- 1/2 butternut squash/pumpkin
- 3 carrots smaller ones
- 1 big onion or a few smaller ones
- 5-6 cloves garlic
- 1 tsp oregano fresh or dried
- 1/2 cup olive oil
- 2 tsp salt
- 2 tsp pepper
- 1 big potato or a few smaller ones
- 2 bay leaves
- 1 l chicken stock
- 100 ml heavy cream
- Preheat the oven to 180 degree celsius.
- Take the butternut squash and split it in half. For this recipe you’re going to need only half of it.
- Split the butternut squash again and scoop the insides out.
- Cut it into medium sized pieces and put them in the baking dish.
- Peel three carrots, divide them into medium sized pieces and put them in the baking tray as well.
- Peel 1 big onion, dice it into smaller pieces and add to the baking dish.
- Peel 5-6 garlic cloves and add to the same dish.
- Cover the vegetables with 1/2 cup of olive oil, 2 tsp of salt and 2 tsp of pepper. Mix it well with your hands.
- Set the baking dish in the oven for 40mins.
- Meanwhile peel 1 big potatoe and cut into big pieces.
- Heat up 1l of chicken stock, add 2 bay leaves and potatoes. Boil for 15 mins.
- Once the vegetables are cooked, take them out of the oven and set to cool down for 5 mins.
- Scoop the "pumpkin meat" from the skin and add to the pot with the potatoes. Add the rest of the vegetables from the baking dish as well.
- Mix everything well and boil for another 5 mins.
- Blend the soup with a blender until it's smooth consistency.
- Add 100ml of heavy cream and mix again.
- The soup is done! Add your preferred toppings and enjoy!