Roasted Pumpkin Soup Recipe
It’s been so freezing lately in Melbourne that I’ve been craving a deeply nourishing soup, one that will bring some warmth to the otherwise dreary days we’ve been experiencing the past couple of weeks.
This soup does the trick perfectly! It’s such a richly flavourful roasted pumpkin soup recipe. Roasting brings such delicious elements to a traditional pumpkin salad and we actually prefer this method best.
Serve the soup as is or with a little sour cream or creme fraiche mixed through. It’s also incredible to dip a piece of fresh sourdough toast in to soak up the nourishing soup. (For another easy recipe with pumpkin, try my roast pumpkin risotto.)
Roasted Pumpkin Soup Recipe
- 1 Kg Pumpkin, peeled and diced
- 1 Onion, peeled and quartered
- 2-3 Garlic Cloves, peeled and left whole
- 1 Tablespoon Extra Virgin Olive Oil
- Pinch of Salt
- 4 Cups Chicken or Vegetable Stock
- Preheat the oven for 180C/350F and get out a large baking dish.
- Place the pumpkin, onion and garlic into the baking dish, drizzle over the olive oil and shake over the salt.
- Place into the oven for 15 minutes, remove and toss before popping back into the oven for a final 15 minutes.
- Remove from the oven and allow to cool.
- Once cool puree the roasted pumpkin, garlic and onion in a food processor.
- Once smooth, mix the pumpkin mixture with the stock in a large saucepan.
- Bring up to the boil and simmer for 5-10 minutes.
- Serve and enjoy!
Here’s the video tutorial, so you can watch the roasted pumpkin soup recipe being prepared, step by step:
This really is the best pumpkin soup recipe -it’s so full of flavour that I hope you’ll try it and see for yourself!
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