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Roasted pumpkin soup | NordMad
Soup

Roasted pumpkin soup | NordMad

A creamy, full-bodied soup of oven-roasted pumpkin, onion, and garlic, finished with chili, lemon, and cream. Simple, beautiful, and full of autumn flavor.

TraditionalEverydayWeekendAutumnSoupGrøntsager
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Rate:
1.0 (1)
53 min total
4 servings
Easy

Ingredients

servings
Units

  • Vegetables for roasting

    • 1 stk Pumpkin, such as Hokkaido or butternut
    • 2 stk Onions
    • 3 fed Garlic cloves
    • 3 tbsp Olive oil
    • 1 tsp Salt
    • ½ tsp Pepper

  • Soup base

    • 3 cup Vegetable broth
    • about 0.8 cup Cream or coconut milk
    • 0.5 stk Lemon, zest and juice
    • ¼ tsp Chili flakes

  • Topping

    • 2 tbsp Pumpkin seeds
    • 1 tbsp Fresh thyme or parsley
    • 2 tbsp Crème fraîche, optional

Instructions

  1. 1

    Heat the oven

    1. Heat the oven to 200°C fan.
    2. Line a baking tray with parchment paper.
    3 min
    200°C
    Oven
  2. 2

    Prepare the vegetables

    1. Cut the pumpkin into large cubes; Hokkaido can be roasted with its skin on, while butternut should be peeled.
    2. Cut the onions into wedges and leave the garlic cloves whole, with their skins on for a milder flavor.
    7 min
    KnifeCutting BoardBowl
  3. 3

    Roast the vegetables

    1. Toss the pumpkin, onion, and garlic with olive oil, salt, and pepper.
    2. Roast for 25–30 minutes until golden and tender, turning once if needed.
    30 min
    200°C
    Oven
  4. 4

    Blend the soup

    1. Put the roasted vegetables in a pot.
    2. Add the broth and blend until completely smooth.
    6 min
    PotBlender
  5. 5

    Finish and season

    1. Stir in the cream or coconut milk and heat through without boiling hard.
    2. Season with lemon zest, lemon juice, and chili flakes.
    5 min
    Pot
  6. 6

    Serve

    1. Top with pumpkin seeds and fresh thyme or parsley.
    2. Serve with crème fraîche and good bread if you like.
    2 min

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Details

Nutrition

Calories

0kcal

Protein

0g

Fat

0g

Carbs

0g

Serving Size

100g

Serving

Suggestions

  • • Serve immediately.

Side Pairings

  • • Toasted rye bread for dipping in the sauce

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Let the soup cool, then store it covered in the refrigerator.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Cool completely and freeze in portion containers. Thaw in the fridge and reheat on the stove.

Reheating

  • • : Reheat gently in a pot, stirring, until hot throughout. Add a splash of water or broth if too thick. (Low–medium heat)

Tips

Preparation

  • • Cut the pumpkin into roughly even cubes so it roasts evenly.

Cooking

  • • Roast the pumpkin and garlic until the edges take on color for a sweet, deep flavor.

Serving

  • • Taste it before it goes on the table.

Variations

Flavor

  • Use cream for a rich finish or coconut milk for a gentle coconut note.

Health

  • Vegetarian soup built around roasted vegetables.

Method

  • oven-roasted

Toppings

  • Pumpkin seeds

Author

M

Michael

Nordmad – mad med ro, farve og efterår i gryden.

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Comments

Author

M

Michael

Nordmad – mad med ro, farve og efterår i gryden.