Roasted pumpkin & vegetable soup
Pumpkin, carrots, red pepper, tomato, onion and roasted garlic blended into a smooth soup, finished with a cream swirl.
A cozy bowl for autumn. Everything roasts on one tray, then blends smooth. Warm and bright orange, it's an easy starter for a Halloween dinner too.
Steps
- 1
Trim and split the pumpkin lengthwise, then scoop out the seeds. Peel the carrots. Halve the pepper and remove its seed core; halve the tomato and onion, and cut across the garlic head.
- 2
Arrange the vegetables. Add olive oil, salt, paprika, black pepper and a few sprinkles of Italian seasoning. Add olive oil to the garlic and wrap it.
- 3
Roast at 190°C / 375°F for about 30 minutes, depending on the size of the cuts.
- 4
Add the garlic and blend until smooth. Add warm water to your desired thickness, stir until combined and cover.
- 5
Ladle into a bowl. Finish with 2 tbsp of cooking cream, draw through the swirl, then add chilli flakes and dried parsley.
Jump into the video
Each step, at the moment it happens on YouTube.
- 0:00Preview
- 0:10Trim and split the pumpkin
- 0:26Scoop out the seeds
- 0:38Peel the carrots
- 0:50Prepare the pepper
- 1:07Prepare tomato, onion and garlic
- 1:56Arrange the vegetables
- 2:07Season the vegetables
- 2:35Roast the vegetables and garlic
- 3:03Add garlic and blend until smooth
- 3:40Add warm water and stir
- 3:54Ladle into a bowl
- 4:05Cream swirl and garnish
