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 Roasted Pumpkin Soup
Roasted pumpkin soup is glúten-free, dairy-free, vegan, low carb, paleo and keto recipe. Easy to make and also healthy. It is a perfect appetizer or a perfect meal.
Roasted pumpkin soup is glúten-free, dairy-free, vegan, low carb, paleo and keto recipe. Easy to make and also healthy; it is a perfect appetizer or a perfect meal.
Course Soup
Cuisine American
Prep Time 15 min
Cook Time 60 min
Servings
people
Ingredients
Roasted Pumpkin
  • 1,5 Kg butternut pumpkin halved and seed removed
  • 2 tbsp olive oil
  • 2 sprigs of fresh rosemary leaves finely chopped
  • Salt and Pepper
Soup
  • 1 1 large onion
  • 3 cloves garlic
  • 1 l hot vegetable stock
Course Soup
Cuisine American
Prep Time 15 min
Cook Time 60 min
Servings
people
Ingredients
Roasted Pumpkin
  • 1,5 Kg butternut pumpkin halved and seed removed
  • 2 tbsp olive oil
  • 2 sprigs of fresh rosemary leaves finely chopped
  • Salt and Pepper
Soup
  • 1 1 large onion
  • 3 cloves garlic
  • 1 l hot vegetable stock
Roasted pumpkin soup is glúten-free, dairy-free, vegan, low carb, paleo and keto recipe. Easy to make and also healthy; it is a perfect appetizer or a perfect meal.
Instructions
Roasted Pumpkin
  1. Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds
  2. Place the pumpkin and fresh rosemary on a large baking tray and drizzle over a little olive oil.
  3. Season with salt and pepper.
  4. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.
Soup
  1. Meanwhile, chop the onion, garlic, and carrot .
  2. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 5 minutes.
  3. When the pumpkin is ready, add to the pan with the hot stock. Blend with a stick blender.
Recipe Notes

You can add a little more water if you like a thinner consistency.

Don't forget to taste to rectify the salt.

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