Kiwi/ Western Cuisine, Recipes, Soup, Vegetables

Roast Pumpkin Soup Recipe

Do you know that pumpkin is being categorised as one of the very low calorie vegetables? Despite it’s low calorie, it is rich in dietary fiber, antioxidants, vitamin and mineral. Therefore, it is one of the food that are highly recommended by dietitians to help in weight reductions program and cholesterol controlling.

This humble vegetable, is one of the few vegetables that can be store away for many weeks in cool place without getting rotten. Of course, this applies only to a whole pumpkin that are uncut. Any cut pumpkin will need to be stored in the fridge, and consumed within 2 – 3 days. Hence, I will always prefer buy a whole pumpkin rather than the cut ones.

However, some may find it difficult to remove the skins away and not consuming it at all. If you are one of them, I have a solution for you. To make your life easier, you can either bake it or steam it. By doing so, the pumpkin skins will be soften, and can be remove easily by just tearing it of. Or you can scoop the flesh off from the skin as another option. Sounds doable?

There are many ways to incorporate pumpkin into our meals by cooking it in various different ways too. One of the way is by making it into a nutritional soup that is delicious, a recipe requested by A Dayre reader of mine (@bbgting).

Like many of my soup recipe sharing, I am not using any cream in my soup to make it healthier. And in this case, I will roast the vegetables first before boiling it. The roasting process will brings out the vegetables’ natural sweetness and at the same time intensify the flavour of the soup. If roasting them are too troublesome or time consuming for you, feel free to just boil them with the stocks.

In this recipe, I am using the NZ butterkin (as pictured below), which is a cross breed between butternut and pumpkin. I like to use this whenever they are in seasons. The deep orange colour of the flash makes my dish looks so vibrant and appetising. Besides, it is very sweet and has a smooth creamy texture which are suitable for roasting, baking and steaming. It is a great substitute for any recipe that calls for butternut or cooking pumpkin.


 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

 

INGREDIENTS 
Serves 5 – 6

1.2 – 1.5kg butternut/ butterkin
300g gold/ brown kumara/ sweet potatoes
2 carrots
2 onions
1/2 bulb garlic
Olive oil

1 green apple
1″ ginger
1.5 litres vegetable/ chicken stocks

Salt, to taste
Pepper, to taste

1. Peel the onion, and leave it whole.

2. Cut the carrots into half or quarters. Set aside.

3. Cut the kumara into half, with skin on.

*You can peel off the skin first too if you like. I like to keep the skin on to prevent the kumara from being too burnt, and the skin can be easily peel off with hand after roasting.

4. Cut the butterkin into half/ quarters depending on your pumpkin size, with skin on.

*It’s easier to peel the skins off after roasting than before.

*Cutting the pumpkin into big chunks able to prevent it from being too burnt.


5. Keep the garlic as whole and with skins on. Give it a quick rinse to remove any dirts and soil.

6. Place all the pumpkin, kumara, garlic and onion onto a baking tray linked with baking paper.

7. Drizzle some olive oil onto the vegetables. Then season with some salt and pepper.

8. Roast them for 45 minutes in a 220 degree Celcius preheated oven.

*Make sure and vegetables are not too burnt, or else it will makes the soup taste bitter.

9. Set them aside to cool for 5 minutes. Then peel off the skins of pumpkin, kumara and garlic. Cut all the vegetable into smaller chunks.

*By cutting the vegetables into smaller chunks will makes the blending easier at the later stage.

10. In a pot, bring the stocks to boil.

11. Core the apple, and slice it into smaller chunks.

*I use green apple to balance the sweetness of the soup with some tartness flavour. If you do not like sourish taste in your soup, replace it with red apple.

12. Peel and slice the ginger into small pieces.

13. Once the stock is boiled, add in all the roasted vegetables, apples, and ginger. Bring it to boil again.

14. Turn the heat down, cover and continue to simmer for another 20 minutes or until all vegetables are soft.

15. Remove it from heat and use a hand blender to purée them until smooth.

*If you do not own a hand blender, you can use normal blender to purée them. However, you MUST let the soup cool to room temperature before blending it. Else you will be experiencing an unpleasant explosions that will cause you a big clean up in the kitchen.

16. Bring the soup to boil again, and season with salt and pepper to taste. Serve immediately.

*If you find the soup is too thick, thin it down with more stocks until it reaches the consistency of your choice.

Roast Pumpkin Soup Recipe

  • Servings: 5 - 6
  • Difficulty: Medium
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 1.2 – 1.5kg butternut/ butterkin
  • 300g gold/ brown kumara/ sweet potatoes
  • 2 carrots
  • 2 onions
  • 1/2 bulb garlic
  • Olive oil
  • 1 green apple
  • 1″ ginger
  • 1.5 litres vegetable/ chicken stocks
  • Salt, to taste
  • Pepper, to taste

Directions

  1. Peel the onion, and leave it whole.
  2. Cut the carrots into half or quarters. Set aside.
  3. Cut the kumara into half, with skin on.
  4. Cut the butterkin into half/ quarters depending on your pumpkin size, with skin on.
  5. Keep the garlic as whole and with skins on. Give it a quick rinse to remove any dirts and soil.
  6. Place all the pumpkin, kumara, garlic and onion onto a baking tray linked with baking paper.
  7. Drizzle some olive oil onto the vegetables. Then season with some salt and pepper.
  8. Roast them for 45 minutes in a 220 degree Celcius preheated oven.
  9. Set them aside to cool for 5 minutes. Then peel off the skins of pumpkin, kumara and garlic. Cut all the vegetable into smaller chunks.
  10. In a pot, bring the stocks to boil.
  11. Core the apple, and slice it into smaller chunks.
  12. Peel and slice the ginger into small pieces.
  13. Once the stock is boiled, add in all the roasted vegetables, apples, and ginger. Bring it to boil again.
  14. Turn the heat down, cover and continue to simmer for another 20 minutes or until all vegetables are soft.
  15. Remove it from heat and use a hand blender to purée them until smooth.
  16. Bring the soup to boil again, and season with salt and pepper to taste. Serve immediately.

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