A Yummy Roasted Vegetable and
Pumpkin Soup Recipe

This easy to make pumpkin soup recipe with caramelized vegetables is absolutely delicious and has to be my all time favourite!

You can make it with any kind of squash or pumpkin and it's suitable for vegetarians and vegans.

Homemade Pumpkin Soup Recipe

Ingredients: makes 2 servings

1 medium pumpkin or winter squash
2 stalks celery
1 green pepper
1 medium onion
1 pint of stock (20fl oz)
1 tbsp pumpkin spice
olive or coconut oil for coating the veggies
salt & pepper
chopped parsley for garnish (optional)

tbsp = tablespoon

Directions:

  • Preheat your oven to 180C (350f)
  • Chop the pumpkin/squash in half and remove the seeds, lightly oil the cut side. Place cut side down on a baking sheet
  • Remove the seeds from the pepper and chop with the celery and onion into smallish pieces
  • Oil the pieces and place on the baking sheet with the pumpkin/squash and roast in the oven for 30-40 minutes until tender
  • Let cool, and scoop out the soft flesh
  • Add to a blender or food processor with some of the stock and spice mix and blend with the roasted veggies
  • Add enough stock until you get the thickness you prefer
  • Season with salt and pepper and enjoy!
picture of pumpkin soup

Note: Now, you can heat this up and eat as it is, or to get a really smooth texture you could put it through a sieve first.

I usually don't bother to sieve, it means it will be a bit chunkier but still delicious!

Other Soup Resources...

If you enjoy making your own, click here for a site that has a ton of tasty, healthy vegetarian soup recipes.
 


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30 Homemade
Pumpkin Recipes

by
Jason Pitcher






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