American, Soup

Roasted pumpkin soup

This is my favorite recipe for pumpkin soup! It is a creamy soup with a mild sweetness and flavors of grilled onions and pumpkin, very tasty! (The recipe is inspired by a recipe in the magazine Mersmak from 2010.)

Serves 5

1.3 kg pumpkin, e.g. butternut squash, peeled, seeded and cut into 2cm cubes
2 onions, cut into wedges
6 garlic cloves
1 handful bunch of thyme, stripped
0.5 cups canola oil + extra for frying
2 tsp herb salt
1 tbsp coarsely ground black pepper
6 dl water
2 dl cream
1 pinch cayenne pepper
2 dl pumpkin seeds

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Preheat the oven to 225 °C. Mix pumpkin, onion, garlic, thyme oil, canola oil, black pepper and half of the salt in an ovenproof dish. Roast in the oven for about 20-25 minutes. Fry the pumpkin seeds in oil until they start to become brown. Put all grilled vegetables in a pot. Add water, cream, the rest of the salt and cayenne pepper and blend to a smooth soup with a hand blender. Heat the soup to boiling. Serve it topped with the fried pumpkin seeds.

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