Search iEat Green

           

Recipe: Roasted Pumpkin Soup

Hey Everyone,

Here is a delicious pumpkin soup that’s really easy to throw together. If you have a vegetable stock handy you can swap that for the water and give it a little extra body. The potatoes serve as a nice thickener in replace of a flour roux. The ginger and nutmeg give it a little kick and the maple syrup levels it out. A very delicious and warming meal on a cool autumn night. Enjoy!IMG_4705

Recipe: Roasted Pumpkin Soup
Author: 
Recipe type: Appetizer
Cuisine: American
 
Ingredients
  • 2 Pumpkins, cut in half, seeds removed
  • 1 Tbs. minced garlic
  • 3 Tbs. fresh minced ginger
  • 5 t. salt
  • 2 Onion, chopped
  • 2 t. black pepper
  • 4 carrots, chopped
  • 5 potatoes, cut into chunks
  • 2 can coconut milk
  • ⅔ cup maple syrup
  • 16 cups water
  • 3 t. ground dried ginger
  • 2 t. cinnamon
  • 1 t. turmeric
  • ½ t. nutmeg
  • Parsley for garnish
Instructions
  1. Lay out the Pumpkin, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until pumpkin is soft. Meanwhile, in large stock pot, sauté the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes. When the pumpkin is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add 16 cups water to cover the pumpkin by 3” inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. Add the maple syrup. Adjust spices and salt to taste. Garnish with parsley.

Step-By-Step Instructions:

Lay out the Pumpkin, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until pumpkin is soft.

IMG_4667

IMG_4668

IMG_4675

Meanwhile, in large stock pot, sauté the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes.

IMG_4689

IMG_4697

IMG_4698

When the pumpkin is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add 16 cups water to cover the pumpkin by 3” inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes. IMG_4693Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. Add the maple syrup. Adjust spices and salt to taste. Garnish with parsley.

IMG_4706

Print Friendly, PDF & Email

Archives