Roast Pumpkin Soup

Winter for me means soup and one soup I make every winter, and occasionally at other times during the year, is Roast Pumpkin Soup.  Pumpkin has to be one of my favourite vegetables, with butternut pumpkin by far my favourite variety.  I could eat roasted butternut pumpkin until the end of time but I would probably start to look like one after a while so best not.

You can certainly make this soup with any pumpkin you have on hand, and on this particular day I had a large Jarrahdale pumpkin that we had been given by a local farmer as I was saving the butternut he had also given us for a vegetable lasagne.

To keep it interesting, you can mix up what other vegetables you include in the soup.  My basics are always pumpkin, potato and onion but for this batch I had a couple of carrots in the fridge I needed to use up and replaced the normal white potato with sweet potato (which is a better option anyway).

This couldn’t be more easy to make.  Place all of the vegetables into a roasting tray, lightly coat with a bit of olive oil, salt, pepper and any herbs that you fancy, for example oregano as I did.

Now place the trays into the oven and roast for at least an hour, or until you are happy with colour (if it is black that is burnt so you may have taken it a little too far) and the vegetables are soft.  Once cooked, transfer the vegies to a large pot.

Using your stick blender or potato masher, blend the vegetables until it is mush.  I leave a few little chunks of pumpkin throughout but always try to make sure the onion is all processed (just a personal preference).

Add your cream, or you could use water or stock for a dairy free version, until you are happy with the consistency.  Soup, pumpkin soup especially, needs to be thick in my opinion so none of this watery soup business is permitted in my house generally.  I will eat my words one day when I post a more liquidy soup on this blog so you have permission to pull me up on it if when it happens.

The soup should be pretty hot still despite not being on the stove, but if you are not serving it immediately you can leave it over a low heat until ready.  You can finish this off with some chives or a little extra swirl of cream if you like, and is best served with some fresh crusty bread.

Print Recipe

Roast Pumpkin Soup

A recipe by Cath from Cath's Cookery Creations!

Course

Soup

Cuisine

Gluten Free, Vegetarian

Servings

Ingredients

• 1 large pumpkin (1 to 1.5kg)
• 1 onion
• 2 potatoes or 1 small sweet potato
• 600 ml heavy cream
• salt and pepper
• olive oil

Course Soup Cuisine Gluten Free, Vegetarian Servings Ingredients 1 large pumpkin (1 to 1.5kg) 1 onion 2 potatoes or 1 small sweet potato 600 ml heavy cream salt and pepper olive oil

Instructions

1. Preheat your oven to 190C.
2. Peel the vegetables and then cut into large chunks.
3. Place the vegetables into a baking tray and lightly coat with olive oil. Season with salt and pepper and toss to coat.
4. Roast the vegetable for at least one hour, or until vegetables are golden and soft.
5. Transfer to a large pot and using a stick blender or potato masher, blend the vegetables until they are mashed.
6. Pour in the cream, a little at a time as you may not need to use it all, until you reach the desired consistency for your soup. You can top it up with hot water or stock if you require more liquid for your soup.
7. Top with chives or thyme if desired and serve with fresh crusty bread.

Recipe Notes

You may wish to add some herbs, such as oregano, at step 2.