I’ve lost count of how many times we’ve enjoyed this Roasted Pumpkin Soup this winter. It has become our go-to comfort food for cozy dinners, especially on cold nights.
If you’re in search of a go-to comfort food that hits all the right spots, this might just be the dish for you.
Why We Love The Butternut Squash Pumpkin Soup: A Comforting and Nutritious Favourite for the Whole Family
My kids love this recipe, and as a mom, its nutritious goodness brings me comfort, knowing their little bodies are well-fed.
Every two weeks, we eagerly await our local farmers’ box filled with a delightful assortment of fruits and veggies. The beauty lies in the randomness of each delivery. Last week, among the treasures, we received a butternut squash, and we knew exactly what to make with it.
Living in Melbourne, where the weather can’t make up its mind, we just chilled and waited for the perfect cold night. So we waited for a chilly night and out came the butternut squash.
In our cozy kitchen, the star of the show took the stage. The air filled with the sweetest aroma as the soup did its thing on the stove. Of course, my girls asked for round two – and who am I to say no? So there I was, dishing out seconds of this tasty goodness, turning an ordinary evening into a memory that warms the heart.
Roasted Pumpkin Soup Recipe Ingredients
Butternut Squash: Adds a rich, sweet flavour and creamy texture to the soup, providing the main base for the dish.
Tomatoes: Imparts a subtle acidity and depth to the soup, complementing the sweetness of the butternut squash.
Red Onion: Contributes savoury notes to enhance the overall flavour profile of the soup.
Mixed Spices: Infuse a medley of warm and aromatic spices, elevating the taste with a well-balanced seasoning.
Olive Oil: Used for drizzling over the vegetables before roasting, adding richness and aiding in the caramelisation process.
Bone Broth: Provides a nourishing and flavorful liquid base, enhancing the overall depth of the soup.
Thickened Cream or Coconut Milk: Adds a luxurious and creamy consistency to the soup, bringing a velvety texture to each spoonful.
Salt and Pepper: Season to taste, enhancing the overall flavour and balancing the sweetness of the vegetables.
Fresh Herbs (optional for garnish): Adds a burst of freshness and visual appeal, complementing the robust flavours of the soup.
How To Make Pumpkin Soup?
Begin by halving and seeding a whole butternut squash, along with halving tomatoes and a red onion.
Place them on a baking tray, generously drizzling with olive oil and sprinkling a medley of spices.
Roast until caramelised, then peel the tomatoes and scoop out the tender squash.
Transfer the roasted vegetables to a pot, where they’ll blend their flavours with 2 cups of bone broth, simmering to perfection.
A fragrant melody unfolds as the pot bubbles with the essence of autumn.
Take an electric hand blender to create a smooth, velvety texture, turning the medley into a luscious base.
Perfecting the Silky Symphony of Butternut Squash
Add 1 cup of thickened cream or coconut milk, stirring gently until it harmonises with the roasted goodness.
The result is a silky soup that embodies the comforting flavours of fall. Serve hot and garnish with herbs if desired.
Roasted Pumpkin Soup
Description
Immerse yourself in the warm and comforting embrace of our Roasted Pumpkin Soup. This delightful recipe combines the earthy sweetness of butternut squash, the tanginess of roasted tomatoes, and the subtle kick of red onions, all elevated by a medley of aromatic spices.
Slow-roasted to perfection, the vegetables are then simmered in a flavourful bone broth, creating a luscious base. With a final swirl of thickened cream or coconut cream, this soup achieves a silky smooth texture that is as luxurious as it is wholesome.
Experience the essence of autumn with each spoonful—perfect for cozy nights and festive gatherings.
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C).
-
Place the halved butternut squash, tomatoes, garlic and red onion on a baking tray.
-
Drizzle olive oil over the vegetables, ensuring they are well-coated. Sprinkle the mixed spices over them.
-
Roast the vegetables in the preheated oven for about 30-40 minutes or until they are tender and slightly caramelised.
-
Once roasted, peel the tomatoes and scoop out the flesh of the butternut squash.
-
In a large pot, combine the roasted vegetables, and bone broth, and allow it to simmer for about 10 minutes to let the flavours meld.
-
Use an electric hand blender to puree the mixture until smooth. If you prefer a chunkier soup, blend to your desired consistency.
-
Stir in the thickened cream or coconut milk, and season with salt and pepper to taste. Adjust the seasoning as needed.
-
Allow the soup to simmer for an additional 5 minutes to heat through.
-
Serve the roasted pumpkin soup hot, garnished with fresh herbs if desired.
Enjoy your delicious and creamy roasted pumpkin soup!
User Reviews
such a delicious recipe! Definitely one of the best soups i’ve tasted. It was super easy to follow the directions and was absolutely worth the time and effort (which wasn’t much :))
Thanks a lot for your feedback Reena! Really glad we could help you cook a delicious meal 🙂