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Roasted Pumpkin Soup
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Roasted Pumpkin Soup

1 hServes 6Nutri-Score C€€
from @jujumaoo63 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • squash (peeled and cubed)Produce1 kg
  • olive oilPantry45 ml
  • butterDairy57 g
  • garlic (cloves, chopped)Produce18 pieces
  • white onion (chopped)Produce1 piece
  • chicken broth (as needed, to cover the squash)Pantry800 ml
  • cooking creamDairy600 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • fish saucePantry22 ml
  • parsley (chopped)Produce10 g
  • croutonsBakery60 g

per serving

Nutrition

309kcal

Carbs
18 g
Proteins
5 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Stockpot
  • Blender
  • Ladle

step by step

Method

  1. Roast the squash

    • Toss the cubed squash with the olive oil and spread evenly on a baking tray.
    • Roast until tender and lightly browned.
    Step 1

  2. Sauté garlic and onion

    • Melt the butter in a pot.
    • Sauté the garlic and onion until softened and fragrant.
    Step 2

  3. Add squash and broth

    • Add the roasted squash and stir everything together.
    • Pour in enough chicken broth to cover the squash and bring to a simmer.
    • Season with fish sauce and black pepper.
    Step 3

  4. Blend the soup

    • Blend the mixture until smooth.
    Step 4

  5. Finish with cream

    • Return the soup to the pot and stir in the cooking cream over low heat.
    • Adjust the seasoning with salt and pepper.
    Step 5

  6. Serve

    • Ladle into bowls and finish with a drizzle of cream, chopped parsley and croutons.
    Step 6
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