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Roasted Pumpkin Creamy Soup

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 bowls
Calories: 65 kcal
Course: Side Dish , Appetizer
Cuisine: American , International

Ingredients

  • 4 cups raw pumpkin I have used green skinned. 500 gms
  • 1 tablespoon sesame oil use any vegetable oil
  • 1.5 cups water adjust quantity
  • salt and black pepper As per taste

Instructions

    Cup of Yum
  1. 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.
  2. Transfer the roasted pumpkin to a food processor for blending or use a hand blender, add water (or vegetable broth), and blend until smooth.
  3. 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.