In the past couple of weeks of , it seemed like the sun had disappeared from the sky of Copenhagen, Denmark. We had only rain and cold wind. From the past 2 days, we are fortunate enough to get some sunshine. We haven’t had a good summer this year.

roasted_pumpkin_soup_with_garlic_croutons

Roasted Pumpkin Soup

It’s the start of autumn here. The days are much colder now. It feels like as if we are already in the middle of winters. This undeniably calls for some warm delicious food and it’s the perfect opportunity to enjoy heartwarming food.

roasted_pumpkin_soup_with_homemade_garlic_croutons

Roasted Pumpkin Soup

Menu – Roasted pumpkin soup with Garlic Croutons

In the process of deciding the menu –

At the supermarket: – Glorious orange color takes my attention in the supermarket and I ended up buying a pumpkin, therefore I had the menu ready in the supermarket. How cool could that be 😉  I have made this super easy yummy roasted pumpkin soup with garlic croutons. It’s simply amazing how at times one has the recipe ready in few seconds and that’s what exactly had happened with me.  It’s fun creating new recipes. I love it!

roasted_pumpkin_soup_vegetarian_garlic_croutons

Roasted Pumpkin Soup with Garlic Croutons

Story behind this blog post :-

Soup is always an exciting meal for the whole family in my house, have always considered it as warm hearty meal. Can you believe that I had to make this soup twice to take the pictures?? hahah..that’s the life of a food blogger 😉 In this autumn season, made this pumpkin soup last week and I guess we all were super hungry and we ended up eating it and I couldn’t take the pictures. Looking at the positive side of it is , I ended up making it again this week and kids were super excited for the soup. It has been in demand and could take the pictures of this delicious roasted pumpkin soup.

roasted_pumpkin_soup_vegetarian_so_easy_to_prepare

Roasted_pumpkin_soup

The texture, flavor and garnishing worked so well :-

I am glad to share the recipe with you all. Hope you would like to give it a try 🙂 Consistency of the soup shouldn’t be too watery or runny, always consider making the consistency little thicker. It taste better and quite filling as well. Haven’t made the soup as whole puree, left little bit of chunks to get the texture, however it’s a personal choice , you may make it into puree and serve 🙂

Considering some salad with soup , here is Turmeric Beetroot salad  or Chia Balsamic Beetroot Salad Or Prefer making Roasted Butternut Risotto recipe instead?? 

Here is the recipe :-

 

roasted_pumpkin_soup_vegetarian_so_easy_to_prepare
Print
Roasted Pumpkin soup with garlic croutons
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Oven - 40-45 minutes at 225 C
Servings: 3 4
Author: Splashofflavours
Ingredients
  • 1,5 Kg pumpkin - diced and deseeded
  • 1 Teaspoon cumin seeds
  • 1 Teaspoon dried thyme
  • 2- 3 Big cloves of garlic
  • 1 Medium sized red onion - diced
  • Olive oil – drizzle
  • 600 Ml water
  • 1 veg stock cube If don't have vegetable stock then use veg stock cube
  • Sea salt as per the taste
  • Black pepper as per the taste
For Garnishing:
  • Chives – handful
  • 110 gm Mushrooms - whole mushroom {slice it when it has been roasted}
For Garlic croutons
  • 3 slices of your favorite bread
  • 2 small - Smashed garlic cloves
  • Drizzle of olive oil
Instructions
  1. Preheat the oven at 225 C.
Make Garlic Croutons :-

  1. Cut the bread into small pieces. Add olive oil and garlic in a small bowl.

    Mix all 3 ingredients and pop it in the oven at 225 C until the bread becomes crispy.

Method for the soup -
  1. Cut the pumpkin half , deseed it and dice it into pieces.

  2. In an oven proof dish, add diced pumpkins, diced onions, mushrooms , garlic cloves, all the spices, sea salt, black pepper, drizzle of olive oil and pop the dish in the oven. Roast it for 40-45 minutes.

  3. When pumpkin in the baking dish becomes soft and ready. Take it out of the oven.

  4. Take a pan, add 600 ml water, boil it and break the stock cube and put it in the boiling water and let the stock cube mix well in the water. Turn off the heat. If you have vegetable stock ready in the refrigerator then don't require to use stock cube. Just reheat the vegetable stock and mix in the soup puree.

  5. With the help of a food processor or a hand mixer, blend the roasted pumpkin, if required add some vegetable stock to churn it and add the smooth paste in the boiled water. Boil it for couple of minutes.Add more seasoning if required. I prefer having little bit of texture, I don't puree all of the soup.

  6. Garnish it with chives, mushrooms and garlic croutons. Serve hot with some bread.

Recipe Notes

- Garlic croutons and pumpkin could be popped in the oven together to save the time in different dishes and when croutons are done, take them out of the oven.

- Slice the mushrooms when they have been roasted and then use it for garnishing.

Follow on Instagram , Facebook page as Splashofflavours.

Would love to hear from you if you have tried this recipe, please tag the picture on Instagram as @splashofflavours and you are welcome to follow too 🙂

Or send picture on Facebook page as Splashofflavours. You are welcome to leave a comment below and will be interesting to know if you have liked the recipe? Happy cooking and stay blessed!

PIN IT

Roasted Pumpkin Soup with Garlic Croutons