Description
Discover how to make a delicious and cozy cinnamon pumpkin soup that will warm you up this fall. This easy recipe is perfect for any dinner table!
Ingredients
- – 3 lb (1.5 kg) pumpkin
- – 2 cups (420 g) carrots, peeled and chopped into medium-sized chunks
- – 1 large red onion
- – 1 tsp (5 ml) fennel seeds
- – 1 tsp (5 ml) paprika, plus extra for sprinkling on pumpkin seeds
- – 1 tsp (5 ml) ground cumin
- – 1 tsp (5 ml) cinnamon
- – 4 cups (960 ml) (1 liter) beef stock
- – 3 – 4 tbsp (53 ml) vegetable oil
- – salt and pepper, to season
Instructions
- Warm up your oven to 400°F/200°C.
- Slice the pumpkin into medium chunks, discarding the fibrous interior and seeds. Save the seeds separately for later use.
- Place the pumpkin pieces, carrots, and onion on a large baking sheet. If necessary, use two sheets to fit everything.
- Sprinkle the vegetables with fennel seeds, paprika, ground cumin, cinnamon, salt, and pepper. Drizzle with vegetable oil, then rub the mixture to ensure even coating. Roast for 40-45 minutes until soft.
- Once done, let the vegetables cool slightly. Use a spoon to scoop the pumpkin flesh from its skin effortlessly. Transfer the carrots, pumpkin, and onion into a large pot.
- Pour beef stock into the pot and bring it to a boil. Reduce the heat and let it simmer gently for 10 minutes.
- Turn off the heat and use an immersion blender to puree the soup until it is smooth and creamy.
- Clean the reserved pumpkin seeds, then boil them in salted water for 10 minutes. Drain and dry them with a paper towel. Toss with a bit of vegetable oil and a dash of paprika.
- Place the seeds on a baking sheet and bake them at 400°F/200°C for 5-10 minutes until they turn golden brown.
- Serve the soup garnished with a dollop of sour cream and the oven-toasted pumpkin seeds.
Notes
- Remember to save and toast pumpkin seeds for a crispy topping that adds texture.
- Enhance the flavor by using homemade beef stock instead of store-bought.
- Adjust seasoning to suit your taste by adding more or less salt, pepper, or spices.
