In the past few years, pumpkin became one of my favourite vegetables. Pumpkin fries, pumpkin pancakes and pumpkin cake, name it and I have probably tried it. Years ago, I only knew pumpkin from pumpkin soup because that was one of the only things that we used to make with pumpkin. I didn’t eat this classic for a while and therefore I decided to make it again. I made a delicious roasted pumpkin soup.

This pumpkin soup tastes a little bit different than a normal pumpkin soup because you roast the pieces of pumpkin in the oven before you put them into the soup. The result is a very creamy soup, even though no cream has been added. Very tasty and also very healthy, only veggies!

What do you need (for 3 to 4 persons)

• 1 round orange (Japanese) pumpkin (no butternut pumpkin)
• 2 stock cubes (check the ingredient list to make sure they are low FODMAP)
• 1 liter water
• 1 tsp smoked paprika powder
• ½ tsp cayenne pepper
• Pepper and salt

How to prepare the roasted pumpkin soup

1. Pre-heat the oven to 200 degrees Celcius.
2. Clean the pumpkin, cut it into pieces and remove the seeds.
3. Put the pieces of pumpkin onto a baking sheet covered with baking parchment and bake the pumpkin in the oven for 30 minutes. Turn the pieces of pumpkin over after 15 minutes of baking.
4. Pour the water and the stock cubes into a large pan. Put the pan on the stove.
5. Add the pieces of pumpkin and leave the soup to simmer for a while. You don’t need to do this that long because the pumpkin has already softened in the oven.
6. Use a hand blender to puree the soup into a smooth mixture.
7. Add paprika powder, cayenne pepper, pepper and salt and stir through and leave the soup to heat trough for a few more minutes.

Enjoy!

Will you let me know if you make my roasted pumpkin soup? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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Roasted Pumpkin Soup

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• Author: Karlijn
• Total Time: 50 mins
• Servings: 4 1x

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Description

A delicious and healthy roasted pumpkin soup. It contains only vegetables, but it is a super creamy soup. Low FODMAP, gluten-free, dairy-free and vegan.

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Ingredients

Scale 1x2x3x

• 1 round orange (Japanese) pumpkin (no butternut pumpkin)
• 2 stock cubes (check the ingredient list to make sure they are low FODMAP)
• 1 liter water
• 1 tsp smoked paprika powder
• ½ tsp cayenne pepper
• Pepper and salt

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Instructions

1. Pre-heat the oven to 200 degrees Celcius.
2. Clean the pumpkin, cut it into pieces and remove the seeds.
3. Put the pieces of pumpkin onto a baking sheet covered with baking parchment and bake the pumpkin in the oven for 30 minutes. Turn the pieces of pumpkin over after 15 minutes of baking.
4. Pour the water and the stock cubes into a large pan. Put the pan on the stove.
5. Add the pieces of pumpkin and leave the soup to simmer for a while. You don’t need to do this that long because the pumpkin has already softened in the oven.
6. Use a hand blender to puree the soup into a smooth mixture.
7. Add paprika powder, cayenne pepper, pepper and salt and stir through and leave the soup to heat trough for a few more minutes.

• Prep Time: 30 mins
• Cook Time: 20 mins