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Roasted Pumpkin Soup

A flavorful roasted pumpkin soup served in acorn squash, enriched with cream, honey, and toasted seeds.

VegetarianDinnerAutumnRoastedPumpkin
Estimated Nutrition
Calories
637.2
kcal / serving
2548.8 kcal total
Carbs
62.2g
per serving
248.6 g total
Fat
39.6g
per serving
158.2 g total
Protein
13.1g
per serving
52.4 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
1
tbsp
Butter
4
tbsp
Double Cream
50
ml
Crème Fraîche
Liquids
700
ml
Chicken Stock
Can substitute with vegetable stock
700
ml
Vegetable Stock
Can substitute with chicken stock
Meat
3
rasher
Pancetta
Fried until crisp
NutsSeeds
1
handful
Parsley
Stalks
4
sprig
Thyme
Fresh
1
stick
Cinnamon
0.5
head
Garlic
1
pinch
Salt
To taste
1
pinch
Black Pepper
To taste, freshly ground
2
tsp
Cinnamon
Ground
1
tsp
Caraway Seeds
1
unit
Pumpkin Seeds
Reserved from pumpkin, cleaned
1
pinch
Cinnamon
Ground, for the seeds
2
tbsp
Chive
Fresh, chopped
OilsFats
2
tbsp
Olive Oil
1
tbsp
Vegetable Oil
1
tbsp
Olive Oil
For the seeds
Other
2
tbsp
Honey
Clear
Vegetables
1
unit
Pumpkin Trimmings And Skin
Reserved from the main pumpkin
1
piece
Onion
Peeled
3
stick
Celery
Roughly chopped
2
piece
Carrot
Roughly chopped
4
piece
Acorn Squash
1.5
kg
Pumpkin
Stalk, skin, and seeds removed and reserved; flesh cut into wedges

Method

1
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