How to make roasted pumpkin and cinnamon soup

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Winter may be officially over but of course the chilly weather hasn’t ended yet.  The good news is that this means there is still plenty of time to cook up big pots of soup.  Roasted pumpkin soup is an old favourite but adding a dash of cinnamon and some burnt butter and pinenuts on top gives it a modern twist.  The topping is inspired by a soup I had in London’s famous Moro restaurant which offers a modern take on Middle Eastern food.  It turns this from an ordinary pumpkin soup to one that could be a meal in itself.  If you haven’t discovered Moro’s cookbook series they are certainly ones to put on the wishlist. 

 Humble (2)

Roasted pumpkin soup with cinnamon
Serves 6
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Prep Time
20 min
Cook Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr 20 min
323 calories
27 g
18 g
24 g
4 g
7 g
386 g
674 g
6 g
0 g
16 g
Nutrition Facts
Serving Size
386g
Servings
6
Amount Per Serving
Calories 323
Calories from Fat 211
% Daily Value *
Total Fat 24g
37%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 18mg
6%
Sodium 674mg
28%
Total Carbohydrates 27g
9%
Dietary Fiber 5g
19%
Sugars 6g
Protein 4g
Vitamin A
323%
Vitamin C
17%
Calcium
6%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 600g pumpkin, cut into large cubes
  2. 2 potatoes, peeled and cut into large cubes
  3. 6 tbsp olive oil
  4. 1 onion, thinly sliced
  5. 2 garlic cloves, thinly sliced
  6. 1 tsp cinnamon
  7. 1 litre vegetable stock
Topping
  1. 50g butter
  2. 30g pine nuts
  3. 1 tsp cinnamon
  4. 100g Greek yoghurt, thinned with 1 tbsp milk
Instructions
  1. Preheat the oven to 200c. Toss the pumpkin with 2 tbsp olive oil and season with salt and pepper. Roast in the oven for about 1 hour.
  2. Heat the remaining oil in a large saucepan and over a low heat cook the onion for about 15 mins or until it is golden and soft.
  3. Add the cinnamon and potato and cook for another 5 mins.
  4. Add the pumpkin and stock and bring to a gentle simmer. Cook for 20 mins and then blend using a stick blender.
  5. To make the topping melt the butter then add the pine nuts and cinnamon and cook until the butter starts to brown.
  6. Serve the soup in bowls topped with a dollop of yoghurt and sprinkled with the burnt butter topping and more cinnamon.
Adapted from Moro East
beta
calories
323
fat
24g
protein
4g
carbs
27g
more
Adapted from Moro East
Gourmet Chick http://www.gourmet-chick.com/
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Getting the pumpkin and potato ready to blend

2 comments

  1. I never really thought to put cinnamon in a pumpkin soup but it would be brilliant! 😀 Thanks for the idea Cara!

  2. Lorraine – It’s one of those warming spices which is always lovely I think.

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