on Jan 21, 2020, Updated Aug 20, 2020 I’m drowning myself in bowls of this creamy roasted pumpkin soup. Because look at that glorious creamy pumpkin-ness. Isn’t that calling your name too? What I absolutely love about making this soup often is that you are literally cutting so much work out. No labouring over the stove, waiting for things to boil and simmer and all that.
How To Make This Creamy Roasted Pumpkin Soup
Just dice up the pumpkin, onion and garlic, throw everything on a baking tray and let the oven do its sweet magic. The oven slowly heats and then starts roasting till everything has a deep flavor, is soft and creamy and ready to blended. Which is basically the next step in the recipe – blending roasted veggies and nuts. Blend the veggies with some milk and stock till smooth and creamy. And this is where the nuts come in. We are adding both cashews and almonds in this recipe. They add a beautiful nutty flavor and extra creaminess which only comes from nuts. That’s 2 in one.
What’s unique about Creamy Roasted Pumpkin Soup
Roasting pumpkin and other veggies adds more depth and flavor to the soupRoasting is a hands off process so you can just stick everything in the oven and walk away till its doneCashew nuts and almonds add more flavor and creaminess to the soupOnion and garlic – don’t skip these! They balance the natural sweetness of the pumpkinsRosemary is a herb that’s not used very often in pumpkin soup but it goes really well with pumpkin. You’ll never look back and use anything else again!
The consistency of this pumpkin soup is really thick and creamy so here’s a quick note: while blending, feel free to increase the amount of liquid if you want the soup to be thinner.
Watch The Recipe Video
Watch Roasted Pumpkin Soup Recipe Video
More Comforting and Healthy Soups
Winter Vegetarian Minestrone SoupRoasted Tomato Pesto SoupVegetarian Pho SoupCreamy Vegetable SoupChicken Enchilada SoupCream of Mushroom SoupThai Ginger Carrot SoupChicken Manchow SoupZucchini Basil SoupBarley Chicken Fall Soup
