Spicy Pumpkin Soup without Cream
A warming recipe for a spicy pumpkin soup recipe, an autumnal treat packed with delicious flavors. The roasted pumpkin, combined with the spicy salsa, gives a delightful, deep flavor. Discover this simple recipe and enjoy a nice bowl of soup on cold days.
Ingredients
Salsa
- 1 tablespoon olive oil extra vierge
- 2 tomatoes
- 1 red chili pepper
- 1 tablespoon balsamic glaze
Pumpkin soup
- 2 bulbs garlic
- 1 tablespoon olive oil extra vierge
- 2 twigs fresh thyme
- 1 butternut pumpkin
- 2 tablespoons olive oil
- 2 onions finely chopped
- 1 liter chicken stock without salt
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
Garnish, optional
- 4 twigs fresh oregano fresh
- 1 tablespoons olive oil extra vierge
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Preheat the oven to
430 °F or 
390 °F
Roasting vegetables in the oven
- Take a piece of aluminum foil and put the garlic and thyme in the middle.2 bulbs garlic, 2 twigs fresh thyme
- Pour olive oil on top.1 tablespoon olive oil
- Fold the aluminum foil into a package and lay it on the baking plate.
- Put the tomatoes and pepper on the baking plate.2 tomatoes, 1 red chili pepper
- Brush the pumpkin's skin with oil and place it on the baking plate.1 butternut pumpkin, 1 tablespoon olive oil
- Bake the veggies for 15 minutes in the oven.
- Take the tomato and pepper off the baking plate and put the plate with the garlic and pumpkin back in the oven to bake for another 20 minutes.
Preparing the salsa
- Meanwhile, remove the skin of the tomato, put the tomato, the pepper, and balsamic glaze in the kitchen machine, and blend until it's smooth.1 tablespoon balsamic glaze
- Pour the salsa into a bowl.
Preparing the pumpkin soup
- Take the baking plate with the pumpkin and garlic out of the oven and let it cool for 10 minutes.
- In the soup pan, pour two tablespoons of olive oil.2 tablespoons olive oil
- Add the onions and simmer for about 10 minutes while the onions glaze (don't let them brown). Press the garlic out of the bulbs into the pan and bake for another minute.2 onions
- Spoon the seeds out of the pumpkin, and then, take the flesh out of the pumpkin into the soup pan.
- Add the chicken stock and bring to a boil.1 liter chicken stock
- Simmer for 10 minutes, and purée the soup with an immersion blender.
- Reheat the soup and bring to taste with salt and pepper.1 teaspoon salt, ⅛ teaspoon ground black pepper
- Pour into a soup bowl and spoon a tablespoon of salsa in the middle.
- Optional: Sprinkle fresh oregano on top. Dazzle some olive oil in the soup.4 twigs fresh oregano, 1 tablespoons olive oil
NOTES
1. Salsa variation: This salsa is also delicious with bell peppers. Also, roast a bell pepper with the tomatoes and pepper. Remove the skin from the pepper and remove the seeds before puréeing it.
2. Tips
- You can press the soup through a sieve to make it even finer.
- By making the salsa separately from the soup, you can decide how spicy you want the soup to be. It's nice if children are eating with you.
- The best thing is homemade chicken stock. If you don't have that, make stock from a cube.
- If you go vegetarian, use a vegetable stock.
- Refrigerator: Store the pumpkin soup and salsa separately in an airtight container for up to 2 days.
- Freezer: The salsa and soup can be frozen separately in a freezer container for up to 2 months. Let thaw in the refrigerator.
- Reheat: Heat the soup over medium heat until it is hot. Add the salsa afterward.
Nutrition
Calories: 381kcal | Carbohydrates: 42g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 8mg | Sodium: 967mg | Fiber: 6g | Sugar: 14g | Vitamin A: 21408IU | Vitamin C: 91mg | Iron: 2mg
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