Estimated reading time: 3 minutes
Garlic has quite a sharp taste, I love it very much, but there is an easy trick to make it a bit sweeter and softer in taste. Let's make roasted garlic! The sharp edge will come off the garlic. What's left is a subtle flavor that this spicy roasted garlic pumpkin soup can have very well. This pumpkin soup recipe is on the table in under XNUMX minutes.
All in all a nice simple recipe, serve it with a nice piece of bread. You can grill this in the oven with some olive oil and some garlic to finish it off. You can also add some fresh herbs, such as basil or parsley, for extra flavor. It is also delicious to sprinkle some grated cheese on top before putting the dish in the oven. The result is a delicious meal, perfect for a nice dinner party or simply as comfort food on a weeknight.
Spicy roasted garlic pumpkin soup
Although pumpkin is available all year round, I still find it tastiest in the fall. Leaves fall from the trees like golden and brown carpets and the smell of roasted garlic really completes the fall season. This pumpkin soup recipe is also easy to customize. Whether you want to make it spicy or not, you can add different types of herbs and use more or less roasted garlic; it's all possible. Experiment with ingredients such as cream or a little chili for extra depth in the flavor, so that you can enjoy a unique and warming soup every time.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Spicy roasted garlic pumpkin soup
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Print Email recipe Pin Rate recipeIngredients:
- 1 bottle gourd
- 2 bollen Garlic
- 2 white onions
- 3 twigs fresh thyme
- 1 block vegetable stock
- peper
- salt
- ½ tl chili powder
- 100 ml cooking cream
- 1 ltr water
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Preheat your oven to 160 degrees. Cut off the top of the garlic bulbs with a sharp knife. Put them in the oven for 40 minutes. After this, the cloves will be completely soft and you can squeeze them out of the bulb.
- Use a vegetable peeler to peel the pumpkin and cut it into cubes. Remove the seeds from the core of the pumpkin. Chop the onions.
- Take your stockpot and pour in a little olive oil, add the chili powder and onions and fry until translucent. Add the pumpkin cubes and fry for about five minutes.
- Pour in the water and add the stock cube. Cook for about 15 to 20 minutes until the pumpkin is soft.
- Add the soft garlic cloves and with your immersion blender puree the soup until it is super soft. Season to taste with salt and pepper as required.
- Ladle into bowls and serve with some cream and fresh thyme leaves sprinkled on top of the soup.
- Delicious bites!
Soup! Soup! I do like a soup, and if you do too, you should definitely make these soups again:
This spicy paprika pumpkin soup with fresh thyme.
Or how about a pumpkin fish soup with orzo.
But this grilled eggplant pepper soup is also a hit.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en feed under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
With roasted garlic!
I adore pumpkin soup!