I know this isn’t even anywhere close to the pumpkin soup season, but we had some pumpkins left over from Halloween time so I finally decided to put them to good use. Here’s what came of it – roasted pumpkin and garlic soup with corn, YUMMMM!!
After I dealt with scooping out and seeding the pumpkin, I rummaged through some cupboards and found some corn (which is always a hit with the kids in any shape or form) and decided to add it to the soup for some added flavour.
The recipe is super simple and straight forward and took me no time or effort to whip together.
P.S. keep the pumpkin seeds and roast them for garnish or on there own, sooooo good!!
Roasted Pumpkin and Garlic Soup with Corn
February 28, 2018
Category
Food
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
- 1 2.5 lb pumpkin (any kind)
- 1 medium onion
- 1 carrot
- 1 can of corn
- 3 garlic cloves
- 2 cups of vegetable or chicken broth
- 1 tsp of dried thyme
- Olive oil
- Salt and pepper
- Cream
Instructions
- Cut your pumpkin into wedges and place on a greased baking sheet along with some garlic cloves.
- Drizzle with olive oil/salt and bake on 375C for around 45 minutes or until soft and golden.
- Mince up the onions and carrots and fry up along with the corn until veggies become soft
- Put the veggies into the sauce pan and scoop out the pumpkin and add to the mixture
- Slowly start adding the stock. Don’t add all the stock in at once, as you might make the soup too thin.
- Bring mixture to a boil for a few minutes.
- Blend everything together either in a blender or with a emulsion blender.
- Add more stock if neeeded.
- Serve with cream and garnish with greens
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