Autumn means the season of pumpkin and all the great dishes that can be made with that, starting with the humble pumpkin soup. This is a roasted version so super easy, the oven and blender does all the work.
Contents
When making for a crowd, the best thing is that this soup can be roasted and blended the day before. Add the stock and keep in the fridge until heating for serving. A timesaver you will really need with a big menu or just more time to entertain and chat.
Serving size: 4-6 adults as a starter portion served with bread
What you need?
- 1.6 kg of pumpkin, already cleaned and chopped
- 2 sprig of fresh rosemary
- 2 tablespoon olive oil
- 1 red onion, roughly chopped
- 2 cups of vegetable or chicken stock
- 1 teaspoon paprika
- 2 teaspoon turmeric
- 1 teaspoon dried chili flakes
- 125ml fresh cream
- 125ml fresh cream for garnish
- 2 handful pumpkin seeds for garnish
- 1 handful of fresh parsley, chopped for garnish
- 2 rectangle (25 x 35cm)
What to do?
- Preheat the oven to 180 Celsius
- Line the baking trays with foil and grease.
- Divide the pumpkin between the two trays
- Add a sprig of rosemary to each baking tray
- Season with salt and pepper and drizzle with olive oil
- Bake for 15 minutes.
- Add the red onion and lace back in the oven for a further 20 – 25 minutes
- Remove from the oven and let cool slightly.
- Add all the contents to a blender and blend to combine.
- Add blended contents to a large pot then add the stock and stir to combine.
- Add the paprika, turmeric, red chili flakes and set aside until ready to serve.
- When ready to serve, heat on medium to low heat, stirring occasionally.
- Once heated, add the 125ml of fresh cream and stir while heating through.
- When heated throughout, dish into soup bowls.
- Drizzle a splash of fresh cream. Garnish with the pumpkin seeds, fresh chopped parsley
- Serve with a heated ciabatta or crunchy bread.
