Easy Smoky Roasted Pumpkin Soup by @foodhaus.cy

1h30

6 servings

🎃

1.5 kg

Pumpkin

🥕

300 g

Carrots

🍅

250 g

Cherry tomatoes

🫑

4

Bell peppers

🧅

1

Red onion

🧄

1 head

Garlic

🫒

3 tbsp

Olive oil

🌶️

2 tsp

Smoked paprika

🌿

1 tsp

Dried oregano

🧂

0.5 tsp

Sea salt

⚫

0.5 tsp

Black pepper

🍲

250 ml

Vegetable broth

🥛

250 ml

Pouring cream

  1. Heat
    • Pumpkin
    • Carrots
    • Cherry tomatoes

    Heat the oven to 220°C fan and spread the pumpkin, carrots, cherry tomatoes, bell peppers, red onion and garlic over 1-2 large roasting trays, leaving space for them to roast.

  2. Toss
    • Pumpkin
    • Carrots
    • Cherry tomatoes

    Toss the vegetables with olive oil, smoked paprika and dried oregano, and tuck the garlic beneath the vegetables.

  3. Roast
    • Pumpkin
    • Carrots
    • Cherry tomatoes

    Roast for about 1 hour, turning halfway, until tender and golden, checking towards the end to avoid burning.

  4. Add
    • Vegetable broth
    • Sea salt
    • Pumpkin

    Tip the roasted vegetables and tray juices into a large saucepan and add the vegetable broth, sea salt and black pepper.

  5. Blend
    • Vegetable broth

    Blend with a stick blender until smooth, adding more broth until you reach your preferred consistency.

  6. Simmer
    • Pouring cream

    Bring to a gentle simmer, lower the heat and stir in 250ml of the cream.

  7. Warm
    • Pouring cream

    Warm gently for 2-3 minutes, then taste and adjust the seasoning.

  8. Serve
    • Pouring cream
    • Black pepper

    Serve with a swirl of the remaining cream and freshly ground black pepper.

Easy Smoky Roasted Pumpkin Soup by @foodhaus.cy

1h30

6 servings

🎃

1.5 kg

Pumpkin

🥕

300 g

Carrots

🍅

250 g

Cherry tomatoes

🫑

4

Bell peppers

🧅

1

Red onion

🧄

1 head

Garlic

🫒

3 tbsp

Olive oil

🌶️

2 tsp

Smoked paprika

🌿

1 tsp

Dried oregano

🧂

0.5 tsp

Sea salt

⚫

0.5 tsp

Black pepper

🍲

250 ml

Vegetable broth

🥛

250 ml

Pouring cream

Preparation Steps

  1. Step 1/8

    Heat the oven to 220°C fan and spread the pumpkin, carrots, cherry tomatoes, bell peppers, red onion and garlic over 1-2 large roasting trays, leaving space for them to roast.

    🎃Pumpkin
    🥕Carrots
    🍅Cherry tomatoes
    🫑Bell peppers
    🧅Red onion
    🧄Garlic
    🍳Roasting tray

  2. Step 2/8

    Toss the vegetables with olive oil, smoked paprika and dried oregano, and tuck the garlic beneath the vegetables.

    🎃Pumpkin
    🥕Carrots
    🍅Cherry tomatoes
    🫑Bell peppers
    🧅Red onion
    🧄Garlic
    🫒Olive oil
    🌶️Smoked paprika
    🌿Dried oregano
    🍳Roasting tray

  3. Step 3/8

    Roast for about 1 hour, turning halfway, until tender and golden, checking towards the end to avoid burning.

    🎃Pumpkin
    🥕Carrots
    🍅Cherry tomatoes
    🫑Bell peppers
    🧅Red onion
    🧄Garlic
    🍳Roasting tray

  4. Step 4/8

    Tip the roasted vegetables and tray juices into a large saucepan and add the vegetable broth, sea salt and black pepper.

    🍲Vegetable broth
    🧂Sea salt
    ⚫Black pepper
    🍲Saucepan

  5. Step 5/8

    Blend with a stick blender until smooth, adding more broth until you reach your preferred consistency.

    🍲Vegetable broth
    🧉Stick blender
    🍲Saucepan

  6. Step 6/8

    Bring to a gentle simmer, lower the heat and stir in 250ml of the cream.

    🥛Pouring cream
    🍲Saucepan

  7. Step 7/8

    Warm gently for 2-3 minutes, then taste and adjust the seasoning.

    🥛Pouring cream
    🍲Saucepan

  8. Step 8/8

    Serve with a swirl of the remaining cream and freshly ground black pepper.

    🥛Pouring cream
    ⚫Black pepper

Composition

Ingredients

Types

Vegetables, Oils, Spices, Herbs, Broth, Dairy

Ingredients

Pumpkin, Carrots, Cherry tomatoes, Bell peppers, Red onion, Garlic, Olive oil, Smoked paprika, Dried oregano, Sea salt, Black pepper, Vegetable broth, Pouring cream

Notes

Pumpkin (prepared, cut into 2-3cm pieces), Carrots (3-4 carrots, chopped), Bell peppers (mixed colours, halved and deseeded), Red onion (large, quartered), Garlic (cloves peeled), Vegetable broth (plus more as needed), Pouring cream (for the soup, out of 300ml total, the rest served on top)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free

Calories

230 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 22g, Fat: 14g, Fiber: 5g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 480mg, Sodium: 420mg, Calcium: 70mg, Magnesium: 30mg, Iron: 1.2mg

Vitamins

Vitamin A: 850µg, Vitamin C: 55mg, Vitamin E: 2mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Roasting tray, Stick blender, Saucepan, Tongs

Appliances

Oven

Type

Type

Type Of Dish

Soup, Starter

Occasions

Halloween, Autumn, Winter Comfort Food

Origin

Source

Platform

instagram

Original Creator

@foodhaus.cy

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Smooth, Velvety

Flavors

Smoky, Savory, Sweet, Creamy, Roasted

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (in an airtight container), freezer : up to 3 months (in a freezer-safe container,cool completely before freezing,thaw in the fridge before reheating)