Pumpkin Soup

3 Min Read

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.

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.
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