The best roasted pumpkin soup recipe
This recipe is one of the most loved autumn recipes. Roasting the pumpkin gives it more depth of flavour and better caramelisation, which gives the soup a naturally sweet taste.
- 1 medium pumpkin
- 1 medium sweet potato
- 1 carrot
- 1 onion
- 1 celery greens
- 1 tsp. fresh rosemary
- 1 tsp. fresh thyme
- 1 tbsp. olive oil
- 1⁄2 tsp. ground ginger
- 1⁄2 tsp. nutmeg
- 1⁄2 tsp. minced garlic
- pinch of salt
- 1 Cup almond milk
- 1⁄2 Cup water
Cut the pumpkin in half lengthwise. Use a spoon to scoop out the seeds. Then cut the sweet potato in half as well.
Place the pumpkin, sweet potato and carrot on a tray with the cut side up.
Drizzle with olive oil and sprinkle with ground ginger, nutmeg, garlic and salt. Then, turn the pumpkin and bake in a preheated oven at 350° F.
Chop the onion and celery. Sauté over medium-low heat until the onion is lightly browned.
Add the rosemary and thyme and cook for 2 more minutes.
Remove the vegetables from the oven and wait 10-15 minutes until cool.
Use a large spoon to scoop out the cooked vegetables and transfer them to a blender.
Add the onion, celery, thyme, rosemary, almond milk, water and salt. Start with 1 cup almond milk and add more to achieve the desired consistency.
Blend for several minutes or until creamy.
Serve with some pumpkin seeds and fresh herbs.