Roasted Pumpkin and Root Vegetable Soup Recipe featured on Wisconsin Homemaker
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Roasted Pumpkin Soup with Root Vegetables Recipe

This easy Roasted Pumpkin Soup with Root Vegetable Recipe uses fresh roasted pumpkin, winter root vegetables and a coriander seed oil garnish that makes a memorable meal for your family.
Course Soups
Cuisine American
Keyword fall soup, pumpkin, pumpkin recipe, pumpkin soup, squash soup, winter squash
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 215kcal
Author Deborah L Melian

Ingredients

  • 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

Instructions

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!

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 352mg | Potassium: 1461mg | Fiber: 3g | Sugar: 14g | Vitamin A: 35355IU | Vitamin C: 41mg | Calcium: 105mg | Iron: 3.5mg