Roasted Pumpkin Soup with Cream

If you enjoy the combination of sweet and sour flavors, its time to try this excellent autumn soup. The soup itself is very sweet, while the cream used to garnish it adds a tangy contrast to this wonderful velvety orange delicacy.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1.5 kg Pumpkin, raw

  • 1 piece Onion, raw

  • 4 pods Garlic, fresh

  • 60 ml Syrup, maple

  • 50 ml Oil, olive

  • 900 ml Soup base, chicken, cube

  • 0.25 teaspoons Spices, nutmeg, ground

  • pieces Salt, table

  • 120 ml Sour cream

Steps

  1. Preheat the oven to 220 degrees Celsius. Wash, peel, and clean the pumpkin. Cut it into thin slices and place them in a deep baking dish. Peel the onion and cut it in half. Slice both halves and add them to the baking dish with the pumpkin. Add unpeeled garlic cloves, then drizzle all the ingredients with maple syrup and oil, and season with salt and freshly ground pepper. Mix well so that all the pumpkin pieces are evenly seasoned. Bake the pumpkin in the preheated oven for 25 to 30 minutes, or until the slices are nicely golden brown and the pumpkin flesh is tender.

  2. Transfer the roasted pumpkin and onion to a suitably sized pot. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the roasted vegetables. Pour in the soup base, season with nutmeg, and slowly bring to a boil over medium heat.

  3. Once the soup boils, remove the pot from the heat and blend the vegetables smoothly with an immersion blender. Season with salt and pepper to taste. Serve the prepared soup in soup bowls or deep plates, garnish with sour cream, and serve.

Nutrition Information (Per 100g)

  • Calories: 29.74 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 6.68 g
    • Sugars: 1.15 g
  • Protein: 1.09 g
  • Fiber: 0.06 g