
Roasted Pumpkin Soup
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
- Pre-heat the oven to 200 degrees Celcius.
- Clean the pumpkin, cut it into pieces and remove the seeds.
- 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.
- Pour the water and the stock cubes into a large pan. Put the pan on the stove.
- 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.
- Use a hand blender to puree the soup into a smooth mixture.
- 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
- Total Time: 50 mins
- Servings: 4 1x
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.
Ingredients
- 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
Instructions
- Pre-heat the oven to 200 degrees Celcius.
- Clean the pumpkin, cut it into pieces and remove the seeds.
- 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.
- Pour the water and the stock cubes into a large pan. Put the pan on the stove.
- 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.
- Use a hand blender to puree the soup into a smooth mixture.
- 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
2 Comments
Hello! When you say one large pumpkin, how much is that in grams / kgs? I bought a large Japanese pumpkin online, and when it was delivered it was huge! At least 5-10kgs. I’m thinking this is maybe too much?
Hi Amelia, that is very big indeed! My pumpkin was about 1 kg