Roasted Pumpkin Soup with Rosemary – The Perfect Fall and Winter Recipe
Pumpkin is one of the best seasonal fruits for a vegan. This light and creamy soup has only three ingredients, which makes it an easy recipe to throw together. It’s also rather good on its own, but adding some vegan sausage or even some grains (like quinoa) will make it into a complete meal.
The Perfect Fall and Winter Recipe
Looking for the perfect fall and winter recipe? Look no further than this Roasted Pumpkin Soup with Rosemary. This warming soup is perfect for chilly days or nights when you just want to curl up with a good book. The rosemary adds an incredible flavor that will fill your mouth with warmth. It’s also loaded with healing and antiseptic properties to help you get through the winter months. Best of all, this soup is healthy, easy to make and only takes one pot to prepare!
Roasted Pumpkin Soup with Rosemary Recipe
Let’s take a look at how I made this wonderful roasted pumpkin soup recipe. To start off, I peeled a small butternut squash and then chopped it into cubes. Next I placed them on a cookie sheet in the oven to roast at 350 degrees for half an hour until they were tender but still firm. The skin will easily peel off once cooked. Then I mashed the cooked squash into a nice puree using either a hand mixer or blender.
I went ahead and added onion, garlic, thyme and a little bit of salt and pepper to the puree. I just mashed them up a bit with a spoon, but if you like you can use an immersion blender to make it even smoother. After adding these ingredients, I let my soup cool down for a while before going on to making the broth.The broth is what makes this soup so delicious. The best part is that it’s super simple to make. All you have to do is take some chicken broth (I used low sodium), add some saffron, ground ginger and other spices such as cinnamon and nutmeg.
Benefits of Roasting Pumpkin
One of the many benefits of roasting a pumpkin is the natural sugars that are released. These sugars are great for adding sweetness to recipes or for use in baking. Additionally, the skin and seeds of a pumpkin can be used in various recipes, as they contain several vitamins and minerals. When roasting a pumpkin, it is important to make sure that it is not overcooked, as this can cause it to become dry and flavorless.
How to Make Roasted Pumpkin Soup
Looking for the perfect Fall and Winter recipe? Look no further than this Roasted Pumpkin Soup with Rosemary. This delicious, warming soup is perfect for chilly days and can be enjoyed both hot and cold. The addition of rosemary gives it a unique and delicious flavor that is sure to please. Whether you are cooking for yourself or serving as a special dessert, this soup is sure to be a hit! Ingredients:
1 Tablespoon olive oil
2 cloves garlic, minced or grated (I used 1 tsp.)
2 leeks, chopped (I used 1 large one)
6 cups vegetable broth (or stock) *see recipe note below for substitution option if you prefer not to use stock. I make my own vegetable broth using water, onions, red peppers and celery. If you don’t have time to make your own, simply use a good quality canned broth. I buy my organic cans of organic chicken stock at Whole Foods and they are very good tasting. They also offer a nice variety in flavors as well – I like the Carrot-Ginger and Ham & Lentil flavors.
4 cups diced potatoes (If you are using frozen or pearl potatoes, then add 20 minutes to the cooking time)1 cup cooked quinoa (I use Trader Joe’s Quinoa as I prefer it over other brands. It’s a very simple and quick method of making quinoa – no cooking pan needed.)2 cups fresh baby spinach, washed and dried, chopped into small pieces3/4 cup chicken broth (or vegetable broth if you prefer)1 1/2 tsp dried thyme1 1/2 tsp dried rosemary1. To make the vegetable broth: Add all ingredients to a large stockpot, cover and bring to a boil. Lower heat and simmer for 15 minutes. Strain through a fine mesh strainer and discard the solids.2.
To make the quinoa: Add quinoa, broth and dried herbs to a pot with a tight fitting lid. Stir well to combine. Bring to a boil over medium heat then lower heat to medium-low and cover for 15 minutes or until liquid is almost absorbed.3. Add spinach and stir through well – spinach should wilt within 1-2 minutes4. Remove from heat, remove lid, stir in cheese and serve hot!
Additions for Roasted Pumpkin Soup
If you’re looking for the perfect fall and winter recipe, look no further than this roasted pumpkin soup with rosemary. The rich and delicious flavor of the pumpkin combined with the warmth of the rosemary makes for a perfect winter meal. This soup is also great as an appetizer or light dessert. With just a few simple ingredients, you can have a delicious and comforting meal on hand anytime you need it.
Recipes for Roasted Pumpkin Soup
Looking for a delicious and nutritious soup to warm you up during the colder weather? Look no further than this Roasted Pumpkin Soup with Rosemary. Made with pumpkin, chicken broth, and lots of fresh herbs, this soup is perfect for any occasion! Plus, it’s easy and quick to make, so you can enjoy a delicious bowl anytime! Pin this recipe for later!
Roasted Pumpkin Soup with Rosemary Recipe: http://mominthekitchen.com/roasted-pumpkin-soup-with-rosemary/ Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Yield: 6 servings Fresh rosemary and thyme add a zesty flavor to this roasted pumpkin soup, making it perfect for fall!
Easy Healthy Roasted Pumpkin Soup Recipe – A Creamy Vegetable Soup! This is a very easy soup to make with delicious results and is packed with nutrients from the vegetables used in the recipe. The best part about this healthy roasted pumpkin soup recipe is that you can easily add more fat or protein like chicken or turkey to make a delicious meal, if desired. Here’s what you will need to make this easy healthy roasted pumpkin soup recipe: 1 tablespoon extra virgin olive oil
2 cloves garlic, smashed
1 small yellow onion, chopped
4 cups sweet potatoes (peeled and cubed), about 3 medium-sized sweet potatoes (about 2 cups)
3 tablespoons extra virgin olive oil, divided (plus more if needed)
3-4 sprigs rosemary or thyme (or 1 teaspoon dried) – I used rosemary & thyme but feel free to use whatever herbs you have on hand! Cooking notes: You can roast the sweet potatoes in advance to make things easier. To cook ahead, simply place the cubed sweet potatoes in a baking dish covered with foil and bake for about 45 minutes at 350°. OR you can cook the cubed sweet potatoes in advance to make things easier. To cook ahead, simply place the cubed sweet potatoes in a baking dish covered with foil and bake for about 45 minutes at 350°.
Roasted Portobello Mushroom Recipe: 4 portobello mushrooms (stems removed), sliced into 1/4-inch thick slices1 small yellow or white onion, chopped2 cloves garlic, minced1 tablespoon extra virgin olive oil2 tablespoons balsamic vinegarSalt & pepper to taste
How To: If using wooden skewers instead of metal ones, soak in water 30 minutes prior to cooking. Preheat oven to 375degreesF. Toss all ingredients together on a large baking sheet. Roast for about 20 minutes, turning occasionally, until the onions are lightly browned and caramelized. Smaller Portobello Mushrooms: This recipe is great for smaller portobello mushrooms, even the “baby” ones. Same steps as above with only 4 mushrooms.
Portobello Mushroom Burrito Recipe
This recipe is a burrito bowl with rice instead of a tortilla. It is filled with spinach, roasted tomato and jalapeno mixture, red onion & cashew cheese! A meal in itself but it also makes an amazing side dish to any dinner or lunch! This recipe is a burrito bowl with rice instead of a tortilla. It is filled with spinach, roasted tomato and jal apeno mixture, red onion & cashew cheese! A meal in itself but it also makes an amazing side dish to any dinner or lunch!For this recipe, you will need:For the Portobello Mushroom:Heat a large saute pan over medium high heat. Add oil and mushrooms. Cook until lightly browned on all sides, flipping as necessary.Make sure that the mushrooms have cooked through and are cooked through before removing from heat/saute pan.
It is important that the mushroom is cooked enough that it has no moisture left in them for the burrito fillings to “breath”. For this recipe, I would recommend using about 1/4 cup of oil for each portobello (use more if needed). If you are using a large portobello, you may need to cook the mushrooms in batches.For the Creamy Mushroom Sauce:Place softened cream cheese and mozzarella cheese in a food processor. Process until smooth and creamy. Add in onion powder, parsley flakes and salt. Pulse until incorporated into the sauce.Heat olive oil over medium high heat in saute pan. Add onions, garlic and mushrooms to pan and continue to cook for 5-8 minutes or until onions are soft. Stir frequently as you cook so that nothing burns!Add cooked mushrooms and their juices to the food processor with the other ingredients for about 1 minute before adding it back into the saute pan with the remaining ingredients simmering on low heat for 7-10 minutes .
Looking for a delicious, warming soup to enjoy during the cold winter months? Look no further than this Roasted Pumpkin Soup with Rosemary. The pumpkin, rosemary, and ginger are all natural ingredients that work together to create a flavorful and hearty soup that will fill you up without leaving you feeling weighed down. Whether you’re craving something warm and comforting or just looking for a tasty way to celebrate the changing seasons, give this recipe a try.