Soups · Finnish

Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 1.25 kg butternut squash; 3 garlic cloves; 1.5 tbsp rapeseed oil; 1 tsp salt; 200 g carrots; 0.5 tsp ginger; 7 dl water; 1 vegetable bouillon cube; 1 tub (150 g) Valio Keittiö crème fraîche; 1 dl Valio Keittiö cooking cream 15 %; 1.5 tbsp lime or lemon juice, freshly squeezed

You can make a delicious soup from gorgeously orange pumpkins with quite little effort. In addition to the attractive color, it is packed with flavor, especially when the pumpkin halves are roasted in the oven enhanced by garlic. Crème fraîche, a splash of cooking cream, and citrus juice finish the dish.

Smarrig Kitchen4y

Machine-translated, original language: Suomi.

Prep 30 min Cook 30 minTotal 1 hInspired by valio.fi

Method

1
Halve the butternut squash. Remove the seeds and fibrous pulp.
2
Crush the garlic cloves slightly with the flat side of a knife. Remove the skins. Rub the cut surfaces of the squash with the garlic and leave the garlic cloves in the cavities of the squash. Brush the insides of the squash with oil and drizzle the remaining oil over the garlic. Season the squash halves all over with salt.
3
Place the squash in a baking dish or on a baking sheet and roast in the upper part of the oven at 225 degrees for 30 - 35 min.
4
Drain the oil and garlic from the roasted squash into a pot. Add the peeled and sliced carrots to the pot as well. Heat while stirring for a few minutes. Season with ginger.
5
Add the water and bouillon cube. Bring to a boil and simmer covered for 10 min.
6
Scoop the flesh of the squash with a spoon into the pot. If the squash is still slightly firm, continue cooking for a moment until softened.
7
Add the crème fraîche and puree until smooth.
8
Stir in the cream. Finish the flavor with citrus juice.

Soup Everyday food Gluten-free Gluten-free Halloween Egg free