Pumpkin Soup
Honey Roasted Basic Pumpkin Soup
If you are going to carve out a pumpkin for Halloween, here is a nice and basic pumpkin soup recipe for turning the pumpkin flesh into a delicious and warming treat. Pumpkin soup recipes are not only for Halloween, of course, and they are far too tasty to only eat once a year.
This soup is nice piping hot with chunks of whole wheat bread for mopping and dipping. This is a basic pumpkin soup and you roast all the vegetables together in a flavorful combination of oil and honey, for a great caramelized finish. The results are pureed in the blender and then you can serve the soup with crisp, fresh daikon sprouts and parsley for a nice contrast.
This flavorful and sweet soup also contains cream for a glossy and velvety finish. It makes a warming treat on a weekend afternoon, a great appetizer, or a light lunch. Perhaps you have made recipes for creamy pumpkin soups before or a canned pumpkin soup recipe. Because of the honey roasting, this is certainly one of our more flavorful pumpkin soups.
Basic Pumpkin Soup Recipe with Garlic and Cream
Ingredients -
1 lb onions, roughly chopped
2 lbs pumpkin
2 cloves garlic, chopped
½ cup honey
½ cup olive oil
1 cup heavy cream, plus more for garnish
Salt and black pepper
Daikon sprouts and parsley, for garnish
Preparation:
Preheat the oven to 400 degrees F.
Slice the lid off the pumpkin and remove the stringy mass and seeds.
Remove the flesh and put it in a roasting tin. Add the roughly chopped onions and garlic. Drizzle the honey and olive oil over the top and add salt and black pepper. Toss everything well and roast it on the top shelf of the oven, stirring it after half an hour. Turn the heat down to 375 degrees F and cook until everything is tender and slightly caramelized.
When everything is soft and golden, puree it in the blender, along with the scraped off burnt bits in the roasting tin.
Pour the soup into a big pot and stir it well.
Heat it through and add as much of the cream as you need.
Stir well and use the rest of the cream as a garnish.
Decorate the soup with the parsley and serve the daikon sprouts on the side.
Serve this pumpkin soup with whole wheat bread.
(Serves 6)
Photo Description:
This creamy, basic pumpkin soup is simply garnished with some parsley and daikon sprouts, both to add color and to give a nice flavor contrast with the sweet creaminess of the pumpkin soup recipe itself. You can serve this classic pumpkin soup with any kind of bread you like but whole wheat bread is extra good with it. If you have the time to make pumpkin soup from scratch, it is best to either grill or roast the pumpkin before adding it to the soup, for a rich flavor and plenty of juiciness.
