Roasted Pumpkin Soup Recipe:
A sweet, smooth and thick roasted Pumpkin soup to survive the Delhi winters.
Those of you in Delhi wouldn’t need a cue to guess why I had to make a soup today. The smoggy, foggy, no Sun Delhi winters have arrived, uurrrghhh’, and there’s absolutely nothing but a warming cup of soup that would uplift our spirits. Roasted pumpkin soup is a real winner when it comes to serving a smooth thick, mild bowl of soup.
Now there’s definitely a catch for I know most of you may not like pumpkin, atleast half of the people around me don’t, but trust me many of them have never been able to guess at the first go that the soup they were having was a pumpkin soup, unless I told them (include Mr. H here). The smoky flavours of roasted pumpkin, garlic and onions combine really well to give a nice sweet soup and I like to offset that sweetness with a generous topping of roasted chilli flakes & fresh ground pepper.
Ps- a modest amount of butter and some cream to top can be a great Idea as long as the fat is not an issue with you.
Ingredients (Serves 2):
- 300 gms Pumpkin, seeded and cut into 2” blocks
- 1 spring onion, quartered upto the stems
- 1 small red onion, finely chopped
- 7-8 cloves of garlic (adjust quantity to taste, we like extra garlic)
- 2 cups of light vegetable stock
- 1 & ½ tbsp Olive oil
- Fresh ground pepper to taste
- Salt to taste
- Red chilli flakes to garnish, optional
- Cream for topping, optional
- Preheat the oven to 200OC
- Toss the pumpkin cubes, quartered onions and half the garlic cloves with 1 tbsp olive oil and spread then in a single layer on a baking tray lines with baking paper.
- Sprinkle salt on top and roast for 25 minutes or until the pumpkin is cooked through and nicely browned on top.
- Chop up the remaining garlic and bring it to a sizzle along with the chopped red onions and the oil in a deep pot or pan.
- Add the grilled veggies to the pot and give a stir. Then add the vegetable stock, bring it to a boil and then simmer for 5 mins.
- Then remove from heat, and run a hand held blender to puree the mixture to a smooth consistency. You may strain the mixture for a real smooth consistency, but this is optional.
- Place the soup back on a low heat, add salt to taste and just bring to another quick boil and turn off, keep covered to keep warm untill ready to serve.
- By that I mean keep your bowl, or mug read and serve hot, isn’t that how we serve soup. But not before a quick garnish with crushed pepper, chilli flakes and cream, and go slurrrpp slluurrp.
Dos and Don’ts:
- Don’t use a very strongly flavoured vegetable stock
- Make sure the pumpkin is nicely roasted, you may increase the rasting time by another 5-10 mins if required.