One of my favorite recipes for homemade soups (in addition to our recipe for Karottenginger soups) is this roasted butterse. Pumpkins will be sold here in Toronto in September, for me it is a sign that autumn is pretty much here. To be honest, I’m not sure why I love this soup so much. It is possible that it is a simple recipe that does not require so many complex ingredients, it remains so tasty.
Why this recipe is so unique
It uses natural ingredients as a sweetener with a small kick
What makes this recipe for roasted butternut -Kurbis soup so unique is that the frying of the butternusskur bite first (seasoned with salt and pepper) gives a much deeper taste into the soup, since it really brings out the natural sugar in the pumpkin. We also added an onion, carrots and an apple to the soup that sweetened the soup without additional processed sugar. We also added a dash of curry powder for a small step that brings the soup up a notch
It is not overly rich (no cream added)
This soup is also not super rich. When we grew up in an Asian household, we are used to soups that are not overly rich, but are more watery in nature if that makes sense. As a result, we do not like to be as “western” soups as they tend to be much richer and hearty because it often contains a lot of cream. Fortunately, in our opinion, this recipe tastes just as good without the cream. However, you can still add it if you prefer this velvety rich texture.
How to roast the butternut pumpkinP
- Fry the butternsome pumpkin until it is tender – Cut the butternsome pumpkin in half and coat it with an extra virgin olive oil and would spoil them generously with salt and freshly ground back pepper. Bake in the oven (skin side up) at 400 ° F 30-40 minutes until you can easily pierce the skin of the pumpkin with a fork.
- Cooking carrot, onion, apple in chicken broth under fork tender – tender – Add 1/4 cup in a large Dutch oven or soup pot not salted butter and cook your carrot, onion and apple until you appear a little translucent. Add the chicken broth and to cook until your apple and your carrots are tender.
- Mix/puree everything – If you have a Vitamix mixer, you can simply add everything directly to the blender and puree until you are smooth. You may have to do this in batches to prevent the mixer from being flooded. Alternatively, you can use a handheld mixer and puree it directly in the pot.
4th season for taste – If you mix the soup in a mixer, add the soup back into the pot as soon as it is pureed and taste accordingly with salt and freshly ground black pepper. For a reference point we added 1/2 tablespoons of salt to start and set it accordingly. Add the 1/2 TL curry powder (or more) to reach your desired spice stand. It is ready to serve now!
Take a look at these other autumn recipes that you can love
If you have tried this recipe and enjoyed it, please leave us a comment and mark us on Instagram @Cookingwithteamj so that we can see! If you liked this recipe, you can also enjoy these other autumn recipes:
Roasted butterse pumpkin soup
Ingredients
- 1 butternusskurbis
- 2 tablespoons of extra young olive oil extra
- 1/4 cup of unsalted butter
- 1 small onion, cut into quarter
- 1 medium carrot, peeled and cut into small pieces
- 1 apple, peeled and cut into quarter
- 1/2 TL curry powder
- 4 cups of chicken broth
- Salt and freshly ground black pepper to taste (we used ~ 1/2 tablespoons of the kosher salt)
Instructions
- 1. Heat the oven to 400f. Cut the butterse pumpkin in two halves (in the longitudinal direction) and coat generously with extra virgin olive oil (~ 2 tablespoons). Then season generously with salt and pepper. Turn the pumpkin meat side down and bake/roast for 30-40 minutes until you can easily pierce the skin of the pumpkin with a fork. Take out of the oven and remove the skin of the pumpkin with your hand after cooling or scrap off with a spoon.
- 2. While the pumpkin roasts, you can prepare your other ingredients by cutting and cutting onions, carrots and apple. You don’t have to worry about changing these ingredients, as they are simply mixed together anyway. However, it is recommended to cut them into relatively small pieces (quarters) so that they can cook evenly.
- 3. In a large Dutch oven or soup pot, add to your butter over medium heat. As soon as the butter has melted, add your carrot, onion and apple. Cooking until you lose your opaque color and appear a little (about 5 minutes), and add your roasted butternut pumpkin. Add into your chicken broth and to cook until your carrots and your apple are tender (the cooking time depends on how big you cut the carrots and the apple).
- 4. As soon as the carrot and the apple are tender, switch off the heat and put the soup in batches on a blender and puree it smoothly. If you use a immersion/hand mixer, you can do this directly in the soup pot.
- 5. Put the soup out of the mixer back into the pot and cook to medium-low. Add the curry powder and season with salt and pepper to taste. As the baseline, we recommend starting with ½ tablespoon of salt. Serve hot!
