Roasted Pumpkin Soup

Serves 1
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Directions

  1. 1Preheat your oven to 200°C (400°F).
  2. 2Preheat your oven to 200°C (400°F).
  3. 3Preheat your oven to 200°C (400°F).
  4. 4Cut the pumpkin in half and scoop out the seeds and stringy insides.
  5. 5Cut the pumpkin in half and scoop out the seeds and stringy insides.
  6. 6Cut the pumpkin in half and scoop out the seeds and stringy insides.
  7. 7Place half of the pumpkin, along with the lid cut up, on a baking tray.
  8. 8Place half of the pumpkin, along with the lid cut up, on a baking tray.
  9. 9Place half of the pumpkin, along with the lid cut up, on a baking tray.
  10. 10Drizzle the pumpkin with olive oil, and sprinkle with salt, pepper, and Vegeta spice.
  11. 11Drizzle the pumpkin with olive oil, and sprinkle with salt, pepper, and Vegeta spice.
  12. 12Drizzle the pumpkin with olive oil, and sprinkle with salt, pepper, and Vegeta spice.
  13. 13Place the garlic bulb on the baking tray alongside the pumpkin, with the top sliced off.
  14. 14Place the garlic bulb on the baking tray alongside the pumpkin, with the top sliced off.
  15. 15Place the garlic bulb on the baking tray alongside the pumpkin, with the top sliced off.
  16. 16Drizzle the garlic with olive oil, sprinkle with salt and pepper, and cover in aluminum foil.
  17. 17Drizzle the garlic with olive oil, sprinkle with salt and pepper, and cover in aluminum foil.
  18. 18Drizzle the garlic with olive oil, sprinkle with salt and pepper, and cover in aluminum foil.
  19. 19Roast the pumpkin and garlic for 30-40 minutes, or until the pumpkin is tender and golden, and the garlic is soft and fragrant.
  20. 20Roast the pumpkin and garlic for 30-40 minutes, or until the pumpkin is tender and golden, and the garlic is soft and fragrant.
  21. 21Roast the pumpkin and garlic for 30-40 minutes, or until the pumpkin is tender and golden, and the garlic is soft and fragrant.
  22. 22In a large pot, heat a drizzle of olive oil over medium heat.
  23. 23In a large pot, heat a drizzle of olive oil over medium heat.
  24. 24In a large pot, heat a drizzle of olive oil over medium heat.
  25. 25Add the chopped onions and sauté until soft and translucent.
  26. 26Add the chopped onions and sauté until soft and translucent.
  27. 27Add the chopped onions and sauté until soft and translucent.
  28. 28Scoop the roasted pumpkin flesh out of the skin and add it to the pot, along with any pumpkin pieces with the skin removed.
  29. 29Scoop the roasted pumpkin flesh out of the skin and add it to the pot, along with any pumpkin pieces with the skin removed.
  30. 30Scoop the roasted pumpkin flesh out of the skin and add it to the pot, along with any pumpkin pieces with the skin removed.
  31. 31Squeeze the roasted garlic cloves out of their skins and add them to the pot.
  32. 32Squeeze the roasted garlic cloves out of their skins and add them to the pot.
  33. 33Squeeze the roasted garlic cloves out of their skins and add them to the pot.
  34. 34Stir in the paprika and pour in the beef stock.
  35. 35Stir in the paprika and pour in the beef stock.
  36. 36Stir in the paprika and pour in the beef stock.
  37. 37Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
  38. 38Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
  39. 39Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
  40. 40Use an immersion blender to blend the soup until smooth and creamy.
  41. 41Use an immersion blender to blend the soup until smooth and creamy.
  42. 42Use an immersion blender to blend the soup until smooth and creamy.
  43. 43Stir in the thickened cream and season to taste.
  44. 44Stir in the thickened cream and season to taste.
  45. 45Stir in the thickened cream and season to taste.
  46. 46Pour the pumpkin soup back into the roasted pumpkin shell for a beautiful presentation.
  47. 47Pour the pumpkin soup back into the roasted pumpkin shell for a beautiful presentation.
  48. 48Pour the pumpkin soup back into the roasted pumpkin shell for a beautiful presentation.
  49. 49Drizzle with extra cream and garnish with dried herbs and a sprig of fresh rosemary.
  50. 50Drizzle with extra cream and garnish with dried herbs and a sprig of fresh rosemary.
  51. 51Drizzle with extra cream and garnish with dried herbs and a sprig of fresh rosemary.

Ingredients

  • 1 whole pumpkin
  • 1 whole pumpkin
  • 1 whole pumpkin
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 1 tsp Vegeta spice mix
  • 1 tsp Vegeta spice mix
  • 1 tsp Vegeta spice mix
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 2 medium onions
  • 2 medium onions
  • 2 medium onions
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 4 cups beef stock
  • 4 cups beef stock
  • 4 cups beef stock
  • 100 ml thickened cream
  • 100 ml thickened cream
  • 100 ml thickened cream
  • dried herbs
  • dried herbs
  • dried herbs
  • fresh rosemary sprigs
  • fresh rosemary sprigs
  • fresh rosemary sprigs

Equipment

knifebaking trayaluminum foillarge potwooden spoonimmersion blenderserving dish

Tips

  • Eating pumpkin is a Sunnah of the Prophet Muhammad (PBUH).
  • Pumpkin is high in fiber, potassium, and vitamin C.
  • Making this soup is a great way to connect with the tradition and bring blessings into the kitchen.