Pumpkin Soup Recipe
🎃🍲
Description: Dive into the delightful flavors of this Pumpkin Soup, a hearty dish perfect for chilly nights or any occasion where you crave warmth and comfort. With its creamy texture and aromatic spices, this vegan-friendly soup is sure to become a staple in your recipe collection.
Recipe Category: Fruit
Keywords: Vegetable, Vegan, Weeknight, Oven, < 4 Hours
Servings: 6
Calories: 128.2 per serving
Nutritional Information (per serving):
- Fat: 7.8g
- Saturated Fat: 1.4g
- Cholesterol: 0mg
- Sodium: 104.5mg
- Carbohydrates: 14g
- Fiber: 1.4g
- Sugar: 3g
- Protein: 1.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Pumpkin |
| 1/2 | Margarine |
| 4 | Onion |
| NA | Carrot |
| 1 | Celery |
| 1/2 | Vegetable broth |
| 1/2 | Tomatoes |
| 4 | Rice |
Cooking Time: 1 hour and 15 minutes
Preparation Time: 20 minutes
Total Time: 1 hour and 35 minutes
Instructions:
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Preheat the Oven: Start by preheating your oven to 400°F (200°C).
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Prepare the Pumpkin: Cut the pumpkin in half and remove the seeds and stringy pulp. Coat the inside of each pumpkin half with half of the melted margarine, then season with salt and pepper.
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Roast the Pumpkin: Place the pumpkin halves, cut side up, on a baking sheet. Roast in the preheated oven for about 20 minutes, or until the flesh is tender when pierced with a fork.
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Prepare the Vegetables: While the pumpkin is roasting, chop the onions, celery, and tomatoes. Peel and dice the carrot.
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Saute the Vegetables: In a saucepan, melt the remaining margarine over medium heat. Add the chopped onions, celery, carrots, and tomatoes. Saute for about 5 minutes, or until the vegetables are softened.
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Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Let it simmer for a few minutes to allow the flavors to meld.
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Fill the Pumpkin: Once the pumpkin halves are roasted, carefully remove them from the oven. Pour the prepared vegetable broth and rice mixture into each pumpkin half, filling them to the top.
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Bake the Soup: Place the filled pumpkin halves back in the oven, with the lids placed on top. Bake for about 1 hour, or until the pumpkin is tender but still holds its shape.
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Serve: Carefully transfer the whole pumpkin halves to a serving platter or table. Ladle the soup into bowls, making sure to scoop out some of the tender pumpkin flesh along with the broth and vegetables.
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Optional Garnish: For an extra touch of flavor and crunch, consider adding spiced pumpkin seeds as a garnish. Toss dried pumpkin seeds with melted butter, cayenne pepper, cumin, and salt. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes, or until golden and fragrant.
Enjoy your hearty and delicious Pumpkin Soup! 🎃🍲
