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Roasted pumpkin soup recipe
Roasted pumpkin soup recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Experience the essence of autumn with our favorite roasted pumpkin soup. Elevate the flavor by roasting both pumpkin and garlic before blending with cream delight potatoes for a creamy texture. Customize with vegan options, miso, or lentils for a comforting and delicious meal. Try our French onion pumpkin soup in a garlic bread cob for an extra special twist!
Ingredients:
  • 27.30 gm Classic Olive Oil
  • 3 cloves garlic
  • 1.5kg butternut pumpkin, diced
  • 20g Salted Butter
  • 1 medium leek, trimmed, halved, washed, sliced
  • 2 medium cream delight potatoes, peeled, chopped
  • 1 litre chicken style liquid stock
  • 20.20 gm pure cream
  • 20.00 ml chopped fresh chives
  • Ciabatta bread, sliced, toasted, to serve
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced) and line 2 large baking trays with baking paper. In a bowl, combine pumpkin and garlic with oil, salt, and pepper, tossing to coat evenly. Spread the pumpkin mixture in a single layer on the trays. Bake for 40 minutes until the pumpkin is beautifully golden and tender.
  • Peel garlic cloves and set aside. Heat butter in a large saucepan over medium-high heat. Add leek and cook for 3 minutes until softened. Stir in potato and cook for 5 minutes.
  • Pour in the stock and 2 cups of cold water, then season with pepper. Cover the pot and bring it to a boil. Lower the heat to medium-low and let it simmer for 15 minutes until the potato is tender. Mix in the roasted pumpkin and garlic. Cook for an additional 5 minutes until heated through. Allow it to rest for 5 minutes before serving.
  • Puree the pumpkin mixture in batches until it's smooth. Then, transfer it back to the pan over low heat and stir for 2 to 3 minutes until it's hot. Pour into bowls, add a drizzle of cream, sprinkle with chives, and serve with toasted ciabatta slices.

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