Cozy and Creamy Roasted Pumpkin Soup
As the weather cools down, there’s nothing quite like a comforting bowl of soup to warm you up, and this Roasted Pumpkin Soup is the perfect blend of cozy flavors and nourishing ingredients. Made with roasted pumpkin, carrots, celery, and seasoned with rosemary, garlic, and paprika, it’s a satisfying dish that brings out the best of fall’s flavors. Topped with a dollop of creamy goat yogurt, a sprinkle of crunchy toasted pumpkin seeds, and fresh sage leaves, this soup will quickly become a favorite in your fall recipe rotation.
Why You Should Try This Recipe
Roasting the pumpkin and vegetables first gives this soup a rich depth and an almost caramelized flavor, far beyond what you get with traditional stove-top simmering. It’s creamy and smooth thanks to the addition of goat yogurt, which adds a subtle tang that balances the natural sweetness of pumpkin and carrots. Plus, this soup is packed with healthy, nutrient-rich ingredients, making it as nourishing as it is delicious.
Whether you’re looking for a healthy, warm lunch or a starter for a dinner with friends, this Roasted Pumpkin Soup is a versatile choice that can be easily adjusted to suit your taste. You can add salt and pepper to bring out more flavor, or make it heartier with additional toppings. It’s a great way to use up that autumn pumpkin in your pantry, and it’s a delightful recipe to keep you cozy all season long.
Ingredients:
• 1 kg pumpkin, cubed
• 1 celery stick, chopped
• 3 carrots, chopped
• 3-4 cloves of garlic
• 1 sprig of rosemary
• 3 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 liter vegetable bouillon
• 2 tablespoons tomato paste
• 3 tablespoons goat yogurt (plus more for garnish)
Garnish: Toasted pumpkin seeds, fresh sage leaves, extra goat yogurt
Instructions:
1. Prep and Roast: Preheat your oven to 200°C. In a large bowl, toss the cubed pumpkin, chopped celery, carrots, garlic, and rosemary with olive oil and paprika. Spread the vegetables evenly on a baking sheet and roast for 30 minutes, until golden and tender.
2. Blend: Remove the roasted vegetables from the oven and discard the rosemary. Transfer the vegetables to a blender or large pot. Add the tomato paste, goat yogurt, and vegetable bouillon, then blend until smooth and creamy. Adjust the consistency by adding more bouillon if you prefer a thinner soup.
3. Season and Serve: Pour the blended soup into bowls. Garnish each bowl with a swirl of goat yogurt, a sprinkle of toasted pumpkin seeds, and a couple of sage leaves. For extra flavor, add salt and pepper to taste.
4. Enjoy: Serve hot and enjoy the comforting flavors of autumn in every spoonful!
Tips:
• Make It Your Own: This soup can be easily modified to your preferences. Add a touch of cayenne for heat, or a dash of nutmeg for extra warmth.
• Prep Ahead: Roast your vegetables ahead of time and blend when you’re ready to serve—perfect for meal prep!
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Try this Roasted Pumpkin Soup for a meal that’s as nourishing as it is indulgent. It’s an easy, healthy way to enjoy the seasonal flavors of fall with a comforting bowl of creamy, savory goodness.
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