Roast pumpkin soup
This creamy pumpkin soup recipe is not only quick and easy to make, but the roasted vegetables give it a depth of flavour that makes for a deliciously comforting soup. Ideal to make for the family on cold winter days, it's also a hit at any potluck or dinner party.
Ingredients
Method
Ingredients
- 1 kg pumpkin, peeled, chopped
- 3 cloves garlic
- 1 medium brown onion, peeled, chopped
- 1 tablespoon olive oil
- 3 cups (750mL) chicken stock (or vegetable stock for veggies)
- 2/3 cup (160mL) cream
- 1 teaspoon fresh thyme, finely chopped
- Salt
- Freshly ground black pepper
Cookware: Baking dish, large saucepan, Stick blender or food processor.
Method
- Preheat your oven to moderately hot (200°C or 180°C fan-bake).
- Combine pumpkin, garlic and onion in a large baking dish; drizzle with oil.
- Roast for about 40 minutes then remove garlic and put aside. Continue roasting the pumpkin and onion for about another 20 minutes or until soft.
- Squeeze the roasted garlic out of its skin, then blend or process the roasted vegetables with stock until smooth.
- Place the pumpkin purée in a large saucepan, stir over heat until hot; stir in cream and thyme.
- Season to taste with salt and pepper.
- Serve your pumpkin soup with hot crusty bread. Garnish with roasted pumpkin seeds and a large dollop of sour cream if desired.
Recipe notes:
Cream – If you don't have any cream handy, you can substitute it with milk and a knob of butter to get a similar creamy texture. The cream will give the soup richness, but it will still taste great without it!
Pumpkin – Pumpkin soup is best made with good, old fashioned varieties like butternut squash, crown pumpkins or buttercup squash. However, any pumpkin you have available should work – the taste will just be slightly different.
Spices – this pumpkin soup recipe should never turn out bland – the onion and garlic mixed with the sweetness of the pumpkin should produce a delicious flavour. But if you'd like to change things up a bit and add some extra flavour, try any of the below options:
- A touch of curry powder
- A teaspoon of ground cumin
- 1 tbsp of finely chopped sautéed ginger
- 2 tbsp red curry paste sautéed in oil. If using this option, try substituting the cream for coconut cream to give your dish a real Thai flavour. See our Thai-inspired pumpkin soup recipe for a variation on traditional pumpkin soup.
FAQ:
Do you have to peel pumpkin for pumpkin soup?
Yes, you do. Pumpkin skin is tough and won't puree properly, so you'll end up with hard bits in your soup.
What cut of pumpkin is best for roasted pumpkin soup?
See Recipe Notes – Pumpkin above.
What kind of bread is best to serve with pumpkin soup?
For a great accompanying dish, we love this Tomato and fresh herb focaccia or Alice Ardnell's Basic bread recipe. Of course, if you are pushed for time, a bread from the New World bakery would also do the trick!
How long does pumpkin soup last?
Pumpkin soup will keep in the fridge for 4-5 days or can be frozen for up to 3 months. Just thaw, then reheat on the stove or in the microwave.
Can I use canned pumpkin instead?
We wouldn't recommend using canned pumpkin in this recipe. Canned pumpkin works much better in sweet pumpkin dishes like Pumpkin pie.