Creamy Roasted Pumpkin Soup
A 55-minute vegetarian recipe for dinner.
Full nutrition and a quick grocery list are in the Vegochef app. See this recipe's protein, vitamins and minerals, change the servings, and add every ingredient to your grocery list in one tap.
Ingredients
Main ingredients
- ½ Butternut squash
- 75 g Brussels sprouts
- 2 tbsp Cottage cheese
- 1 tsp Fresh dill
- 1 tsp Fresh mint
Seasonings and other
- 1 small Yellow onion
- 2 tbsp Olive oil
- a pinch Salt
- ¼ tsp Black pepper
- 5 cloves Garlic
- 150 ml Vegetable broth
- 10 g Pumpkin seeds
- 1 tsp Chili sauce
Instructions
- Preheat the Oven
Set your oven to 220°C.
- Roast the Squash, Onion, and Garlic
Cut the butternut squash and the onion in half, placing them cut side up on a baking tray. Drizzle with two tablespoons of olive oil, season with salt and pepper, then flip them cut side down. Slice about 1 cm off the top of the head of garlic, wrap it in foil, and add it to the tray. Roast for 35–40 minutes, removing the garlic after 25–30 minutes once it has softened. The squash and onion are ready when they’re soft and caramelized.
- Sear and Roast the Brussels Sprouts
Warm a large frying pan over high heat with a small drizzle of olive oil. Add the Brussels sprouts along with a pinch of salt, cooking for about 5 minutes to caramelize their cut sides. If your pan is oven-safe, transfer it directly to the oven for 10 more minutes; otherwise, move the sprouts to a baking tray. Cook until they’re golden and tender, then set aside.
- Blend the Soup
Scoop the soft squash and onion flesh into a blender, discarding any skin and seeds. Unwrap the softened garlic and squeeze the roasted cloves into the blender. Pour in the vegetable broth and half of the cottage cheese, then blend until the soup is thick and smooth. Adjust seasoning with salt and pepper to taste.
- Assemble and Serve
Ladle the hot soup into bowls and top each serving with the roasted Brussels sprouts, the remaining cottage cheese, a sprinkle of pumpkin seeds, and a drizzle of chili sauce. Finish with chopped fresh dill and mint for a final burst of flavor. Serve right away.
