Monday, October 5, 2015

Roasted Pumpkin Soup with Aged Cheddar

Roasted Pumpkin Soup with Aged Cheddar

It is October and it is officially pumpkin season in the Northern Hemisphere. All the Fall related posts on other blogs I follow have got me quite excited for the upcoming holiday season, so what if it springtime here! This week I have got a delicious roasted pumpkin soup for you. It's been a big success here at Casa Taste Chronicles. Seeing as pumpkins aren't really our favorite vegetable, it is all the more reason to believe me that it was fantastic. I wouldn't lie to you would I?

Roasted Pumpkin Soup with Aged Cheddar

The flu season hit us quite hard this season. Both of us fell sick at the same time which wasn't great! So it's been a lot of sneezing, coughing and feeling sorry for ourselves. This soup has been a lifesaver and helped us feel much better. It was also very low effort to cook this so we managed to make it even when we weren't feeling fantastic. Who wants greasy take out when they're sick?!

I cooked this in a pressure cooker and it was a breeze. If you don't have a pressure cooker, go get one NOW! Just kidding! Just simmer the soup for a longer time and you'll be fine! 

Yield - Serves 4
Prep Time - 40 Minutes
Cook Time - 30 Minutes

Roasted Pumpkin Soup with Aged Cheddar


Ingredients



1 Kg Pumpkin
1 Large White Onion
2 Carrots
7 Cloves Garlic
1 Cup Shredded Aged Cheddar
2 Tablespoons Butter
2 Tablespoon Olive Oil
1 Sprig Flat Leaf Parsley
Salt
Pepper


Method


In a baking tray, lay out cubed pumpkin ( 1.5 inch cubes) and garlic cloves. Drizzle with a little olive oil, salt and pepper.



Roast in the oven at 200 C (400 F) for about 30 - 40 minutes. 


In the pressure cooker (or heavy bottomed pot), heat the rest of the olive oil and sautee sliced onions.


When the onions start to caramelize, add cut carrots.



Add the roasted pumpkin and garlic.



Add 6 cups of water, salt and pepper.



Pressure cook for 20 minutes. If not using a pressure cooker, cover  the pot and simmer for about 30 minutes.



Blitz the soup in a blender (or use an immersion blender)



Add the butter and shredded cheese. Use good quality cheddar, not the processed orange pre shredded stuff. It takes two minutes to shred the cheese and it is worth it!



Stir and bring to another quick boil. Adjust the seasoning if needed.

Garnish with chopped parsley and serve.


Roasted Pumpkin Soup with Aged Cheddar

Enjoy!


7 comments:

  1. This looks perfect for a cold rainy day, which we've been having so many of!

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    Replies
    1. Sure is! Thanks for stopping by Colleen!

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  2. Thanks for joining the #TryABite Tuesday Link-up! Please come join us again on Prairie Gal Cookin for this week's next link-up!

    ReplyDelete
  3. What kind of pumpkin did you use?

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  4. What kind of pumpkin did you use. This looks delicious!

    ReplyDelete
    Replies
    1. Thanks Rachel. I have used Crown pumpkin here but it works with anything really :-)

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