Roasted pumpkin soup

So the cold season is over, but it looks like we will still have a few cool days as we await the heavy rains. If you happen to feel like you want some soup on one of those days, this is a good one.

I would actually say that is my favourite soup of all the soups that I’ve done. When I decided to make it I had just come home from my usual grocery shopping, Only this shopping was completely haphazard! I got many things without a clear plan of when and how I would use them. So After putting everything away, I still didn’t know what to make. Then I remembered that I had this pumpkin waiting waiting for me to do something with it,… and some stock in the freezer, so soup it was!

I would like to pint out that I didn’t actually use that dhania. I had planned to but when I went to cut it, I found it had no scent. The usual dhania scent just wasn’t there. I thought that was odd. So I added some grated parmesan cheese instead.

I used only a quarter of the pumpkin, roasted it in the oven for about 40-50 min at 180°C, till it was soft

Doesn’t really matte how they’re cut because they will end up in the blender…

Once the carrots are a bit soft, place with th eonion in a blender. Then scoop out all the pumpkin flesh into the blender as well. Depending on teh size of your blender, you may want to do this in two bathes. I had to do it in two batches.

Put all the blended mix in a pot, add the stock (a little over a cup in volume) and bling to a light simmer. Then it’s time to season!

I added a 1/4 teaspoon freshly ground black pepper, salt to taste, 3 tablespoons of double cream, 2 table spoons grated parmesan cheese, a pinch of chilli flakes and teaspoon of paprika.

Let it simmer for about 2-3 minutes so the flavours can meld. Then serve, garnished with a little parmesan.

How do you like your pumpkin soup? Share below in the comments!

Enjoy the weekend!