Roasted, Creamy Pumpkin Soup
As the leaves outside change color and the temperature begins to drop, the first signs of autumn have me craving warm and comforting recipes. One of the recipes, towards the top of that list, is this pumpkin soup. Not only is pumpkin easy to get hold of during this season, it's also a nutritious meal idea that doesn't disappoint. A simple recipe is always a winner in our busy household, and if you also prefer straightforward ideas, this one's for you! We topped our soup with pumpkin seeds and croutons but feel free to experiment with the flavors and find what you enjoy the most! Last but not least, we hope you love this recipe and hope you'll let us know your thoughts by comments or DM @couple_of_chefz. Bon apetit!
For two portions:
Butternut squash (1)
Garlic cloves (4)
Chilli peppers (2)
Vegetable stock (2 cups)
Salt and pepper to taste
1. Preheat the oven to 220 C.
2. Remove the seeds from the pumpkin and the butternut squash and slice them into small wedges.
3. Place the pumpkin and the butternut squash into a roasting dish, drizzle with oil and season with salt and pepper.
4. Let the pumpkin and butternut squash wedges cook for 30 minutes at 220 C and an additional 30 minutes at 200 C until they are soft and dark on the edges. Once done, leave the pumpkin to cool down while you prepare the remaining ingredients.
5. Slice the onion into small pieces and finely chop chili peppers and garlic. On a frying pan, cook these ingredients over medium heat for around 10 minutes.
7. Remove insides of the pumpkin and the butternut squash.
8. Prepare vegetable stock and pour the stock mixture into a blender along with the pumpkin and the butternut squash. Also add the cooked onion, garlic, and chili peppers in a blender.
10. Mix all the ingredients well. Blend until there are no lumps.
11. You can also add a bit of heavy cream to make the soup creamier.
12. Pour the soup into a bowl, garnish with cream, greens of your choice, pumpkin seeds or croutons. Your soup is ready to be devoured, enjoy!