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Pumpkin-soup

Roast Pumpkin Soup With Cumin

Roasted pumpkin with hints of cumin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 335kcal

Servings: 2 People

Equipment

  • Oven
  • Blender
  • Stove

Ingredients

  • 2 tbsp Oil Canola, Vegetable, Olive oil
  • 1 Onion Brown sliced
  • 2 Garlic cloves Thinly sliced
  • 1/4 Pumpkin Cubes
  • 1/2 tsp Cumin seeds
  • 70 g Cream Cooking, thicken
  • 50 g Water or Vegetable stocks
  • 1 tsp Butter Unsalted or salted
  • Salt & Pepper To taste

Instructions

  • Preheat oven to 180C
  • In a lined baking tray, place the cut pumpkin, season with salt, pepper and olive oil
  • Roast the pumpkin for 30-35 mins
  • Heat a pan with oil on medium heat
  • Add the onion, garlic, cumin seeds and cook until soft and lightly brown
  • Then add the roasted pumpkin and cook for further 1 minute
  • Add water and cook for a further 2 minutes, finally add cream and cook for 1 minute.
  • Blend the soup in a blender until well blended and smooth
  • Add the soup back into the pot and check the thickness if it is too thick, then adjust it with a bit of water and finally finish off with butter and simmer on low fire for 1 minute until the butter has melted. Adjust seasoning
  • Serve warm

Video

Nutrition

Calories: 335kcal | Carbohydrates: 18g | Protein: 3g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 36mg | Potassium: 706mg | Fiber: 2g | Sugar: 7g | Vitamin A: 15057IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 2mg
Nutrition Facts
Roast Pumpkin Soup With Cumin
Amount Per Serving
Calories 335 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 53mg18%
Sodium 36mg2%
Potassium 706mg20%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
Vitamin A 15057IU301%
Vitamin C 21mg25%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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