Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup


3 people made this

The added sweetness from pumpkin after it is roasted makes the soup extra rich and creamy and absolutely delicious. It is healthy as it is not too fatty. Could be a good entree with bread on side or a main.

vegofoodlover Victoria, Australia

Serves: 4 

  • 1/2 pumpkin, cubed
  • 1/2 medium capsicum, diced
  • 1 celery stick, diced
  • 1 teaspoon hing powder (asofetida)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon hot paprika
  • 1 tablespoon sour cream
  • 1/2 cup (125ml) milk
  • salt and pepper to taste
  • coriander leaves, chopped for garnish

Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Cut the pumpkin into cubes and roast in the oven for around 15 - 20 minutes at 180 degrees C. Let cool for few minutes when it is done.
  2. Heat a pot and add oil and butter. Add hing powder, diced celery and diced capsicum. When they turn golden colour, add sour cream, milk and hot paprika. Leave to simmer for 10 minutes.
  3. Add pumpkin into the pan and stir well. Add salt and pepper.
  4. Leave it to cool for few minutes. Once cool, blend mixture until smooth.
  5. Garnish with chopped coriander leaves.

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- 04 Oct 2010

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