There’s something about roasting as a cooking process. It intensifies the taste of an ingredient and brings out the flavors so beautifully that it leaves you wanting for more. All that time you spend waiting around for your veggies to roast gets balanced out with the result you get in the end.
This roasted pumpkin soup has got subtle flavors. It’s warm, naturally sweet, savory, oniony, garlicky.. Just so comforting! I’ve used raw pumpkin here which can be replaced with butternut squash or ripe pumpkin. The roasted garlic gives it an added flavor. Just so you know, the aroma is heavenly. Use it in any possible savory dish to heighten its taste. Dunk a gooey cheese sandwich in this thick warm soup and devour every bite.
Feel free to add in more veggies like carrots, sweet potato, cauliflower, leeks or celery. Spice it up differently using cumin, red pepper or coconut milk and adjust the thickness of the soup to your liking. All you have to do is follow your taste buds.
This is what you’ll need:-
Roasted Pumpkin Soup with Caramelized Onions
- 1 medium-sized pumpkin
- ½ cup roughly chopped spring onions (keep the greens aside)
- 1 garlic head
- 2 cups vegetable stock (steps ahead)
- 2 large onions
- 1 blob of butter
- 3 tsp olive oil
- Salt to taste
- Freshly ground black pepper
To prepare vegetable stock – Use stalks of broccoli and cauliflower, carrot peels, a clove or two of garlic, quarter of an onion to make the stock. Add all these vegetables in a deep pot. Cover it with water. Add a tsp of salt and bring in to a boil on a low flame.
To roast pumpkin in an oven – Pre-heat oven at 200 degrees Celsius for 10 minutes. Divide the pumpkin in two parts by slicing it horizontally. Score the pumpkin so that it roasts evenly. I scooped one part of the pumpkin and placed the garlic head (slice the tip off) in it. Drizzle olive oil and season it with salt and black pepper.
Place it in the oven for 40-45 minutes or until it releases its juices. I’ve used raw pumpkin here so it only softened up and did not get mushy.
Scoop out the pumpkin flesh and keep aside. Don’t throw the juice away as it’s full of flavor. The garlic will get mushy and you should be able to squeeze it out easily.
Another way to roast garlic is to remove the excess peel, slice the tip off. Drizzle olive oil and wrap it in aluminum foil. Place it in the oven at 200 degrees Celsius 40 minutes. It will soften up and you should be able to squeeze out the cloves.
To caramelize onions – Cut onions in julienne. Heat a pan on a low flame and add in the onions. Sprinkle a pinch of salt to release its moisture. Onions will begin to shrink and will turn translucent at first. Give it a quick stir after every 5-7 minutes. Add 1-2 tsp water at regular intervals. Repeat process for at least 30-35 minutes for best results. The key is to be patient here.
To prepare the soup
1) Heat olive oil and butter in a deep pot on a medium-low flame.
2) Add in the spring onions and sauté.
3) Next, add in the roasted pumpkin, vegetable stock, roasted garlic and salt to taste and freshly ground black pepper. Stir well.
4) Cover and let it rest for 5 minutes. Blend well with the help of a hand blender or mixer grinder.
5) Bring to a boil.
5) Pour soup in a bowl and add caramelized onions. Garnish with spring onion greens.
6) Serve hot.