roast pumpkin soup

A rich and creamy classic roast pumpkin soup recipe that&#039;s so simple to make... try it served with crispy bacon, a swirl of cream and lots of crusty buttered bread for the ultimate comfort food meal. 

Roast Pumpkin Soup

kg butternut pumpkin (see notes)

brown onion (peeled and quartered)

sea salt and pepper (to season)

olive oil

(750 grams) vegetable stock liquid

(125 grams) cream (see notes)

crispy bacon, cream and crusty bread (to serve)

Preheat the oven to 200 degrees celsius (180 fan forced).

Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion. 

Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.

Place the pumpkin and onion into a saucepan and allow to cool slightly.

Add 1 cup of vegetable stock liquid and blend with a stick blender (a normal blender or a Thermomix can be used in place of the stick blender).

Add the remaining 2 cups, one at a time, blending in between each addition.

Add the cream and gently stir through.&nbsp;

Bring the soup in a saucepan to a low simmer until heated through.

Optional: Serve with crispy bacon, extra cream and crusty buttered bread.

Conventional Method

Place the pumpkin and onion into the Thermomix bowl. Blend on Speed 8, 10 seconds.

Add 500g of vegetable stock liquid and blend for 20 seconds, Speed 4. Repeat with remaining 250g of vegetable stock liquid and mix for a further 10 seconds, Speed 4.  

Add the cream and heat on 80 degrees, 3 minutes, Reverse, Speed 2. 

Thermomix Method

This roast pumpkin soup is a tasty and comforting meal idea, perfect for the whole family! A classic pumpkin soup recipe made with caramelised roasted vegetables and chicken stock, this delicious and healthy soup will keep you toasty warm in the cooler months. Top it with a swirl of cream or sour cream for the ultimate winter indulgence.

carrots (large, chopped)

potatoes (chopped)

onion

garlic

chicken stock (or use vegetable stock)

salt and pepper (to taste)

sour cream (or heavy cream)

sour cream (see notes below for additional serving options)

Pre-heat oven to 200 Cº (392 F)

Place the pumpkin, carrot, potatoes, onion and garlic onto a large baking tray. Coat the vegetables with olive oil and roast for 25-30 minutes, or until they are tender and slightly browned on the edges.

Place the roasted vegetables and garlic into a large pot with the chicken stock. Bring to the boil over medium heat and then simmer (low-medium heat) for five minutes.

Allow to cool slightly. Using a stick or large blender, blend the soup until smooth. Season with a generous amount of salt and pepper to taste and stir through the sour cream.

Serve with extra sour cream and chopped chives, toasted pepitas or crispy bacon. Enjoy!

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Roast Pumpkin Soup

Roast Pumpkin Soup

Top 2 roast pumpkin soup recipes from across the web

The most viewed roast pumpkin soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast Pumpkin Soup

Roast Pumpkin Soup

The most viewed roast pumpkin soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine