Roasted pumpkin and root vegetable soup is a veggie loaded soup with delicious flavorings from curry, cumin, coriander and nutmeg. This is a soup that will become your new favorite comforting meal.
Fall officially begins in 2 days and it’s one of my favorite times of the year (second to Christmas). The cooler weather means I can finally break out my sweaters, maybe a jacket and of course there is the food that I love to make and eat. The produce, the soups, crockpot meals, roasts and anything with butternut squash or pumpkin.
I’ve said it before and I’ll say it again, roasting is the best way to prepare vegetables and this time of the year my oven is always on roasting something. Sure, you can make this soup with the vegetables boiled in the stock, but why? The browning and caramelization you get from roasting is second to none and there is no other way to get this kind of easy and added flavor.
In addition to the roasting of the vegetables, I’ve added corn for sweetness and some of my favorite spices to add extra earthiness. This soup is finished with sour cream. You make think sour cream is an odd ingredient to add to soup, but adds a lovely creamy texture. Cream can also be added but I do like the little ‘tang’ that the sour cream adds. Try it you’ll like it.
- 2 pounds pumpkin cubes chopped into 1 inch cubes reserve 2 tablespoons of the seeds for garnish a 3 pound pumpkin before peeled and seeded
- 1 large onion chopped into 1 inch pieces
- 2 medium carrots peeled and chopped into 1 inch pieces 9 ounces
- 2 medium parsnips peeled and chopped into 1 inch pieces 9 ounces
- 1/4 cup + 1 tablespoon olive oil
- 1/2 teaspoon ground black pepper
- 1/3 cup celery
- 1 4 ounce leek white only chopped
- 1/3 cup corn kernels
- 2 garlic cloves grated
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mild curry powder
- Small grating of fresh nutmeg
- 4 cups vegetable stock
- 1 bay leaf
- 8 ounces sour cream 3/4 cup
Preheat oven to 400°F.
To a large baking sheet spread the pumpkin, onion, carrot and parsnip.
Drizzle with 1/4 cup olive oil, 1teaspoon salt, 1/2 teaspoon pepper and mix well. Spread in a single layer.
Roast for 30 minutes until the vegetables are tender.
Dry the pumpkin seeds, spread evenly onto a baking sheet and roast for 15 minutes. Remove and set aside.
While the vegetables roast, add 1 tablespoon olive oil to a large soup pan over medium heat.
Add the celery and leeks and cook for 5 minutes until softened then add the corn and garlic and cook for 1 minute.
Stir in the cumin, coriander, curry powder and nutmeg to the pan and stir well to combine. Cook for 2 minutes until fragrant to cook the spices.
Add the stock, roasted vegetables, bay leaf and stir. Bring to a simmer. Cover partially with a lid and simmer for 10 minutes
Turn off the heat, remove the bay leaf and leave to cool slightly for 10 minutes.
Blend the soup in a blender or use an immersion blender until smooth.
Return to the pan stir in the sour cream and heat over low heat. Taste for seasoning, add more salt or pepper if needed.
Serve warm garnished with pumpkin seeds and sour cream.