Roasted Pumpkin Creamy Soup
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Unrated
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 bowls
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Calories
65 kcal
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Cuisine
American, International
Roasted Pumpkin Creamy Soup
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A simple yet nourishing Pumpkin Creamy Soup, flavored with just salt and black pepper and roasted slowly over the stove top, is going to be your favorite soon!
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Ingredients
- 4 cups pumpkin I have used green skinned. 500 gms, raw
- 1 tablespoon sesame oil use any vegetable oil
- 1.5 cups water adjust quantity
- salt As per taste
- black pepper As per taste
Instructions
- Peel and cut the green-skinned pumpkin into cubes. In a large pan with heavy bottom, add oil and roast pumpkin cubes on a slow flame for about 10 minutes. It will start leaving water and shrunk a bit.Add salt and black pepper for speeding up this process. You may also cover with a lid. Keep sauteing. Alternatively, you may roast it in a preheated oven at 400°F (200°C) for 25-30 minutes, until tender and slightly caramelized.
- Transfer the roasted pumpkin to a food processor for blending or use a hand blender, add water (or vegetable broth), and blend until smooth.
- Boil again and serve the soup into bowls and serve hot, garnished with a sprinkle of black pepper.
Notes
- Roast pumpkin slowly in a heavy bottomed pan. You may also roast it on oven for about 20 min at 200 deg C.
- This recipe aims to make low calorie soup and doesn't use any heavy cream or coconut milk. Feel free to add it.
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