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Welcome to our fall-inspired culinary adventure! In this video, we're sharing the recipe for a heartwarming Creamy Roasted Pumpkin Soup with a delightful zesty twist.
Video Highlights:
0:00 Introduction
0:16 Roasting Perfection: Preparing the Pumpkin
0:55 Aromatic Base: Sautéed Vegetables
1:35 Finishing Touch: Creamy Delights
Ingredients:
2-3 pounds of sugar pumpkin, roasted
2 shallots
5 garlic cloves
1 tbsp ground cumin
2 tsp cinnamon
Seeds from the pumpkin
2 tsp chili flakes or cayenne pepper powder
2 tbsp olive oil (for roasting)
2 tbsp olive oil (for cooking)
3 carrots
2 shallots
1 onion
3 sticks of celery
3 cups vegetable stock
1 orange juiced
Salt and pepper to taste
Toppings: roasted pumpkin seeds, coconut cream, crispy onions
Sourdough bread
🎥 As the leaves turn golden and the air becomes crisp, there's nothing like a warm and comforting bowl of soup to soothe your soul. Our Creamy Roasted Pumpkin Soup with a Zesty Twist is the perfect recipe to celebrate the flavors of fall. This soup combines the natural sweetness of roasted sugar pumpkin with the warmth of ground cumin and cinnamon, and a zesty twist from fresh orange zest. Topped with crunchy roasted pumpkin seeds and a drizzle of luscious coconut cream, it's a sensory journey through autumn in every spoonful.
Instructions:
1. Begin by preheating your oven to 400°F.
2. Chop pumpkin in half and scoop out the seeds and guts
3. Place pumpkin on baking sheet with 2 chopped shallots and 5 whole cloves of Garlic
4. Brush in a couple tablespoons of olive oil on the pumpkin and veggies
5. Spread out 1 TBSP cumin, 2 tsp chili flakes, and 2 tsp cinnamon with a little salt and pepper to taste
6. Add everything to the oven and cook for 60 minutes removing the veggies and pumpkin seeds about halfway through.
7. Take out the pumpkin and scoop out it's flesh
8. Chop 2 shallots, 1 onion, 3 carrots and 3 celery sticks
9. Add 2 TBSP oil to a big pot and turn it on to medium high heat and add chopped veggies once heated.
10. Cook until onion and shallot are translucent then add roasted pumpkin a handful of pumpkin seeds and 3 cups of vegetable stock
11. Squeeze in the juice from one orange and cook for 10 minutes.
12. Add everything to a blender and blend until smooth
13. Top with coconut cream, extra roasted pumpkin seeds, and crispy onions plus some bread to dip!
📦 Don't forget to like and subscribe for more delicious recipes to make your autumn cozy and delightful! Enjoy! 🍽️🍁
Also stop by the blog for the full written recipe!
www.bearsrecipes.com/creamy-r...
2 авг 2024
