Easy Roasted Pumpkin Soup

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Easy Roasted Pumpkin Soup


Cooking Time

Preparation Time :10 Min

Cook Time : 1 Hr 15 Min

Total Time : 1 Hr 25 Min


Serves : 5
  • 2 5-3kg pumpkin

  • 50g butter

  • 5 cloves garlic, roughly chopped

  • 1 onion, peeled and halved

  • 1 dash olive oil for drizzling

  • 4 cups chicken or vegetable stock

  • 2/3 cup cream (plus extra for serving)

  • 1/4 tsp finely ground black pepper

  • 1/4 tsp finely ground white pepper

  • 1 squeeze of lemon juice (optional)

  • 1 dollop pesto, to serve

  • 1/4 cup fresh chopped parsley, to serve


  • Preheat oven to 190°C fan-bake
  • Cut the pumpkin in half whichever way feels easiest for you. Some people swear by microwaving the whole pumpkin for a minute before cutting it. Just keep your fingers well clear of that knife when you are applying downward pressure!
  • On the rounded base of each pumpkin half, cut a little slice off so it has a flat little bum to sit on in the oven. Scrape the seeds out with a spoon and discard.
  • Place the pumpkin halves flesh side up in a roasting tray. Divide the butter and garlic between the two.pumpkin cavities. Season well with salt and pepper, and cover the tops with foil.
  • Drizzle each onion half in olive oil and wrap in foil. Add to the tray.
  • Roast in the preheated oven for 1 hour, or until the pumpkin is tender. When cool enough to handle, tip the melted butter into a large saucepan and use a large spoon to scrape the pumpkin flesh out of the skins - discard the empty skins. Add the pumpkin flesh and onion halves to the saucepan.
  • Pour the stock into the saucepan, place over a medium heat, cover and simmer for about 10-15 minutes.
  • Add the cream and peppers. Transfer the saucepan carefully to a board on the bench, and use a hand-held stick blender to purée the soup until it's very smooth and velvety. If you don't have a stick blender, you can let the soup cool to warm, then use a food processor or blender - but don't do this while the soup is hot.
  • Pour the soup back into the saucepan and taste it. Season with more salt until you are happy with the taste. A squeeze of lemon can be nice, too.
  • Serve in bowls with extra cream and pesto (see page 160) or chopped fresh parsley and buttered toast.
  • Leftover soup will keep in the fridge until the cream's use-by date or in the freezer for up to 3 months.