I was so excited to find this gorgeous selection of different pumpkins, they were just screaming at me to be turned into a Roasted Pumpkin Soup!
As we know, the season of ghosts and ghouls is not just about dressing up in scary, polyester costumes and letting your children eat more sweets than they would consume across the entire year. The falling leaves and the chill in the air also bring a whole new selection of sumptuous seasonal foods. And pumpkins are not just for carving!
This Roasted Pumpkin Soup recipe is so simple; it's all bringing out the flavour of the pumpkin with complementary spices.
Simply slice the pumpkins in half, drizzle with a light oil, and sprinkle with spices - I used smoked paprika, nutmeg and caraway seeds. Roast them in the oven for a delicious smokey flavour, and scoop out the flesh into the softened onions and garlic, and simmer in stock before you blend. Full instructions can be found in the recipe below.
The soup is delicious topped with some toasted pumpkin seeds, or a drizzle of chilli sauce if you like it hot!
What's your favourite soup? Leave me a comment, I'd love to hear from you.
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