Creamy roasted pumpkin soup with rosemary has all the right fall/winter vibes. Its ridiculously easy and is gloriously thick and creamy. I love serving this with a side of crusty, cheesy bread that’s dipped into the soup again and again!Just dice it all up, throw it on a baking tray and let the oven do its sweet magic. Which it does. The oven slowly heats and then starts roasting till everything has a deep flavour, is soft and creamy and ready to blended.Blend the veggies with some milk and stock till smooth and creamy. And this is where the nuts come in. We are adding both cashews and almonds in this recipe. They add a beautiful nutty flavour and extra creaminess which only comes from nuts. That’s 2 in one.
Ingredients500 grams pumpkin, peeled and diced
1 cup diced onions (125g)
4–5 cloves garlic
10 –12 whole almonds
10–12 whole cashew nuts
1 tablespoon honey
1 ½ tablespoon olive oil
1 sprig rosemary
1 teaspoon salt
1 teaspoon pepper
1 cup milk
1 1/2 cup stock/water
Method* Preheat oven to 350F/180C
* In a baking tray arrange the pumpkin, onions, garlic, cashews and almonds.
* Drizzle all over with oil and honey evenly. Season with salt and pepper and sprinkle rosemary on top.
* Bake for 50 – 60 minutes, till the pumpkin is soft.
* In a blender add all the roasted ingredients along with milk and stock/water.
* Blend this till its smooth.
* You can adjust the consistency by adding a little extra liquid if required.
* Serve warm with a drizzle of cream on top.