Roasted Halloween Pumpkin Soup
Autumn is coming, the season of hearty and warming soups. With Halloween around the corner a pumpkin soup is our pick. Creamy and with crispy croutons, this soup is a tasty appetizer or a light dinner with some seedy toasted bread.
Try this simple recipe at home and surprise friends and family with the best pumpkin soup they will ever have tried.
- 3 lbs Pumpkin Flesh
- 2 tbsp Olive oil
- 1 tbsp Ground coriander
- 1 tbsp Black pepper
- 4 cups vegetable broth
- 1 Onion
- 1 large carrot
- 1 stick Celery
- 1 tbsp White wine Vinegar
- 1 tbsp Olive Oil
- 1 Seedy whole wheat bread
Cut pumpkin into large chunks. Mix vinegar, olive oil, spices and marinade pumpkin in it. In the mean time preheat oven to 140°C (280°F). Place the marinated pumpkin chunks on a baking tray and let them roast for one hour.
Cut carrot, onion, celery and garlic into small pieces and fry with a tablespoon of olive oil for 3-4 minutes or until onions become translucent (but not browned).
Add the pumpkin and the fried vegetables into the vegetable stock and blend until the soup becomes creamy. Let it simmer for at least 15 minutes on low heat.
For the croutons, cut the bread into small cubes (quarter of a sugar cube) and add olive oil to a large pan. Roast the cubes on high heat for 4-5 minutes under occasional stirring (ensure not to let the croutons burn).
Serve the soup in a bowl and top it with croutons and we added a splash of light cream.