This easy Roasted Pumpkin Soup with Root Vegetables recipe uses roasted pumpkin, winter root vegetables and coriander seed oil that makes a memorable meal for your family.
Easy Roasted Pumpkin Soup with Root Vegetables Recipe
My easy Roasted Pumpkin Soup with Root Vegetables Soup is a hearty and healthy meal in a bowl. It’s made from scratch using fresh garden pumpkins and winter root vegetables, garnished with a coriander oil and Crème Fraîche garnish.
Why choose pumpkins? I think the best reason is because when pumpkins are roasted, they develop a wonderfully rich taste that you can use in both sweet and savory dishes. Which means you can virtually make a bunch of different recipes out of one pumpkin from pies, to pancakes, to soup.
RELATED: Easy Roasted Pumpkin Pie
Besides roasting pumpkins couldn’t be easier. You just cut off the top third of the pumpkin, scoop out the seeds (don’t throw these away–roast them) and then bake.
The total amount of time for baking, start to finish, for a medium size pumpkin is little under one hour. Not bad, I’d say, to make the perfect roasted pumpkin soup.
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Have I got you intrigued yet? Here’s the scoop on how to make this recipe yourself.
Pictorial Tutorial: How to Make Roasted Pumpkin Soup
On a cookie sheet place carrots, onion halves and baking pumpkins with tops and seeds removed. Then bake. Once the pumpkin and root vegetables are cooked cooked through, approx. 50-60 minutes, remove from oven.
Allow the roasted pumpkins to cool briefly then scoop out pumpkin pulp. First place pumpkin into a food processor. Pulse and puree until smooth. Now add onions and carrots to pumpkin puree. Blend everything well with a hand blender.
Add one orange peel to soup and heated through. Add water or chicken broth, only if necessary, to adjust to the thickness of the soup as you like it.
Then, make the coriander oil and Crème Fraîche garnish.
Pictorial Tutorial: How to Make Coriander Oil and Crème Fraîche Garnish
Coriander Oil Garnish
Take the coriander seeds and crush them carefully in a mortar and pestle. Then in a small frying pan, place the two tablespoons of extra virgin olive oil and crushed coriander seeds. Heat through but make sure the seeds become golden. Once this happens, remove from heat and set aside.
Crème Fraîche Garnish
In a bowl, place two large tablespoons of Crème Fraîche. Add salt and water and stir well until smooth. Set aside until ready to assemble dish.
To Assemble the Soup
Remove soup from the stovetop and pour into bowls. Add a swirl of heated coriander oil, and in the center, a dollop of Crème Fraîche.
Final Thoughts on this Recipe
This soup is over the top delicious. It’s so smooth and fresh, with a hint of orange. Plus, it has a bit of nuttiness, thanks to the crushed coriander seeds. With a dollop of the crème fraîche mixture was all that was needed to add the final flavor dimension to the soup.
All-in-all, it was a success. My family loved it and I hope that yours will too! Oh, I almost forgot. This soup is definitely a healthy alternative for lunch or dinner. And, regardless whether you use pumpkin or even one of the other fantastic winter squashes, you can’t go wrong. Enjoy!
Recommended Products to Make My Easy Roasted Pumpkin Soup
You too can make this Easy Roasted Easy Roasted Pumpkin and Root Vegetable Soup Recipe for your family. It’s easy with these kitchen tools from Amazon.com. These are the same ones I used to make this soup.
For more delicious vegetable soups, be sure to check out Wisconsin Homemaker’s Recipe Section.
Roasted Pumpkin Soup with Root Vegetables Recipe
- 2 small baking pumpkins
- 1 onion halved
- 5 carrots
- 4 cups chicken stock
- 1 tsp ground coriander
- 1 tsp cumin
- 1/2 tsp cardamon
- 1 cup water
- 3 tbsp olive oil extra virgin
- 1/4 cup orange juice
- 1 piece orange peel no white pith
- 1 tbsp whole coriander seeds
- 2 tbsp Crème Fraîche
- 1/2 tsp salt
- Salt and Pepper to taste
For the Pumpkin Soup
- Preheat oven to 375 degrees F.
- Cut off the top of each pumpkin and remove the seeds with a spoon.
- Place on a cookie sheet.
- Cut onion in half and add this, cut side down on the cookie sheet.
- Place carrots on cookie sheet, too.
- Place in oven.
- Roast until you can easily pierce the side of the pumpkin with a knife. Approximately, 50-60 minutes.
- Remove from oven and let cook for about 10 minutes, so as it can be easily handled.
- Scoop out the flesh of the pumpkin and place in food processor.
- Add 2 cups of chicken stock to the pumpkin pulp.
- Process and pulse until pumpkin is smooth.
- Add one cup of chicken broth.
- Add roasted onion halves and carrots. Again, pulse and process until mixture is smooth.
- Remove from processor bowl and place in large soup pan or dutch oven.
- Place on stovetop and heat on medium heat.
- Add the rest of the chicken broth, water, orange juice, spices, and orange peel.
- Heat at light simmer for approximately 10 minutes.
- While you are heating the soup, prepare the Coriander Oil garnish.
For the Coriander Oil Garnish
- Take the coriander seeds and crush them carefully in a mortar and pestle.
- In a small frying pan, place the two Tablespoons of extra virgin olive oil and crushed coriander seeds.
- Heat through but make sure the seeds become golden. Once this happens, remove from heat and set aside.
For the Crème Fraîche Garnish
- In a bowl, place two large tablespoons of Crème Fraîche
- Add salt and water.
- Stir well until smooth.
- Set aside until ready to assemble dish.
Assemble the Soup
- Once the soup has heated through, remove the orange peel.
- Use a hand blender to finish pureeing the soup.
- Add water, only if necessary, to adjust to the thickness of the soup as you like it.
- Remove it from the stovetop.
- Pour into bowls.
- Add a swirl of heated coriander oil, and in the center, a dollop of Crème Fraîche.
- Serve and enjoy!