I do love a good soup and pumpkin soup is always lovely, however as a single ingredient soup it can sometimes be a bit pedestrian. Roasting the pumpkin with shallots and garlic is a wonderful way to boost the flavour and accentuate the pumpkins sweetness.
I always use butternut pumpkin for making pumpkin soup, but any good pumpkin will do.

I chopped up one whole butternut pumpkin, three shallots and six garlic cloves (I love roasted garlic). In a baking pan I tossed them in olive oil and seasoned with pepper and salt.
After roasting in the oven for 45 minutes to 1 hour, the pumpkin, shallots and garlic were nicely caramelised.

I added the roasted vegetables to 1 litre of chicken stock and 1/2 litre of water in a pot and brought it to the boil.

When cooled, blended with a stick mixer. Though if you have a blender, let it cool completely.

I threw in a handful of chopped parsley and served with sliced spring onions. It would also be nice with a dollop of greek yoghurt or sour cream. Making soup is ridiculously easy, but by adding the extra step of roasting the pumpkin beforehand, it enhanced the flavour and added complexity.
Looks delicious I make a lot of soups through out the winter,nice and cheap and healthy 😀
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I agree. I totally live on soup and stews during winter, though it probably doesn’t help that I eat it with bread and butter!
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