Just in case other cooks aren't paying attention - 150 degrees Celsius is about 300 degrees Fahrenheit. I roasted my vegetables for an hour at the wrong temperature before realizing and starting over at the right temperature. Very good if you pay attention!
Louise: It's started to feel like fall here so I tried your soup and it was so flavorful...roasting the veggies does wonders! I added zucchini and corn to the recipe. The consistency of the soup was a bit thick, more like baby food (see picture). Next time I think I'll cut in smaller pieces, puree only about a 1/4 of it and add the rest of the veggies. Thanks for sharing.
This recipe is the reason I like fall/winter cooking. Sorry, used yams for sweet potaoes (it's an ongoing battle with some folks here at Zaar. ;)) Next time I'll try your suggestion of crumbled bacon bits and cheese on top. Roasting really brings out the best flavor of root veggies! Thanks for posting! cg
I made this soup for our office "soup club". Got nothing but RAVE reviews. A delcious easy recipe to follow. I doubled the recipe for my luncheon and added an extra head of roasted garlic as mine were small. It has such an amazing texture, color and flavor. Definitely a keeper. The yogurt at the end is a nice addition. AMAZING!!!
This is the great soup,will make again,100 stars for flavour,thanks.
Absolutely delicious! Made as directed other than used 4 enormous sprigs of fresh rosemary just 'cause I had them on hand. Definitely a keeper for my household. Also, incredibly easy to make - thank you.
Honestly, so good. I also got confused regarding the temperature, and roasted them too low for an hour but that didn't seem to hurt them any.
Very good soup that's chock full of flavour. I love the roasting aspect as it brings out the sweetness of the pumpkin and red pepper. Crispy bacon bits are a great topping prior to serving.
I make a similar soup with the following additional trick: When the vegetables are carmelized and done, I remove the pan from the oven and pour a quart of tomato juice into the pan. I then let the whole thing cool to room temperature and scrape the contents into a food processor for blitzing. No other stock or liquid needed. All the amazing carmelized bits are absorbed and people have been known to swoon when eating this soup!
Very nice. The rosemary got too bitter for my taste, even at the low temperature. Next time I'll add some fresh herbs at the end, when I add the broth. This recipe is a nice starting point for other flavour combos using whatever veggies are in season.