Roasted Pumpkin Soup with Chimichurri, Roasted Seeds, and Sourdough Croutons

Why Prepare Roasted Pumpkin Soup with Chimichurri, Roasted Seeds, and Sourdough Croutons?

This roasted pumpkin soup recipe is perfect for anyone craving a comforting, creamy soup full of flavor. With ingredients like roasted pumpkin, tomatoes, and bell pepper, this dish packs a nutritional punch. The addition of chimichurri, roasted pumpkin seeds, and sourdough croutons gives it a unique twist, creating a balance of rich flavors, freshness, and satisfying crunch.

Table of Contents

• Roasted Pumpkin Soup Recipe
  • Cooking Time
  • Ingredients
  • Step-by-Step Instructions
  • Pro Tips
  • Serving Tips
• Nutrition Facts
• FAQ
• Conclusion

Roasted Pumpkin Soup Recipe

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Step-by-Step Instructions for Roasted Pumpkin Soup

1 Prepare the Vegetables:

Chop the pumpkin, red and yellow tomatoes, bell pepper, red onion, and garlic. Arrange the vegetables on a baking tray, drizzle with olive oil, and season with salt, pepper, and paprika.

2 Roast the Vegetables:

Preheat your oven to 375°F (190°C). Roast the vegetables for 30-35 minutes, or until tender and slightly caramelized. The roasting process enhances the natural sweetness of the pumpkin and tomatoes.

3 Blend the Soup:

Once the vegetables are roasted, blend them in a food processor until smooth. Add the blended mixture to a pot, then pour in beef broth and heavy cream. Bring to a gentle boil and season with salt to taste for a rich, creamy pumpkin soup base.

4 Prepare the Chimichurri:

For the chimichurri sauce, combine fresh parsley, garlic, olive oil and red wine vinegar in a small bowl. Stir well and set aside. The chimichurri will add a fresh, zesty contrast to the rich pumpkin soup.

5 Add Cream to the Mixture:

Once the soup is blended and simmering, pour in heavy cream for extra richness and a smooth texture. Adjust the amount based on your preferred creaminess. This will make your pumpkin soup velvety and indulgent.

6 Serve the Soup:

Ladle the roasted pumpkin soup into bowls, then drizzle with chimichurri, sprinkle with roasted pumpkin seeds, and add a splash of heavy cream. Top with freshly made sourdough croutons for the perfect finishing touch.

Ingredients for Roasted Pumpkin Soup

• Pumpkin: 1 medium-sized pumpkin, peeled and chopped
• Vegetables:
  • Red tomatoes: 2, chopped
  • Yellow tomatoes: 2, chopped
  • Bell pepper: 1, chopped
  • Red onion: 1, chopped
  • Garlic: cut in half
• Soup Base:
  • Olive oil: 2 tbsp
  • Beef broth: 2 cups
  • Heavy cream: ¼ cup
  • Salt and pepper: to taste
• Chimichurri:
  • Parsley: ½ cup, chopped
  • Garlic: 2 cloves, minced
  • Red wine vinegar: 2 tbsp
  • Olive oil: ¼ cup
• Sourdough Croutons:
  • Sourdough bread: 2 cups, cubed
  • Olive oil: 2 tbsp
  • Salt and pepper: to taste

Quick Step-by-Step Preparation for Roasted Pumpkin Soup

1. Prepare the Vegetables: Chop pumpkin, tomatoes, bell pepper, onion, and garlic. Arrange on a tray and season.
2. Roast the Vegetables: Roast at 375°F for 30-35 minutes until tender and slightly caramelized.
3. Blend the Soup: Blend the roasted vegetables with broth and cream, bring to a boil, and season.
4. Prepare the Chimichurri: Mix parsley, garlic, vinegar, olive oil, and red pepper flakes.
5. Make the Sourdough Croutons: Cube and bake the sourdough bread at 375°F for 10-12 minutes.
6. Serve: Top the soup with chimichurri, roasted seeds, cream, and croutons.

Nutrition Facts (Per Serving)

Pro Tips for Perfect Roasted Pumpkin Soup

• For an extra creamy texture, add more heavy cream or a splash of coconut milk.
• Roast the vegetables until caramelized for a deeper, richer flavor in your roasted pumpkin soup.
• Enhance the chimichurri with a squeeze of lemon juice for a refreshing, tangy contrast.

Serving Tips for Roasted Pumpkin Soup

• Pair with a Fresh Salad: A light green salad pairs beautifully with the creamy, rich pumpkin soup.
• Serve with Crusty Bread: Add a slice of warm, fresh baguette or rustic bread to complement the soup.
• Top with Cheese: Sprinkle with crumbled goat cheese or parmesan for added flavor and richness.