Roast Pumpkin Soup

This is a fabulous recipe that I cook once in a while; I tend to double or triple the ingredients and freeze the results so whenever I feel like some quality pumpkin soup, I can have some. It is a little time consuming with all the peeling and chopping and roasting, but its worth it!

  • 4 Medium Cloves Garlic, unpeeled
  • 1kg peeled, deseeded pumpkin
  • 1 Tbsp oil
  • 1 large onion, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground nutmeg
  • Salt & Pepper to taste
  • 1L vegetable stock
  • Cream, for serving
  • Ground Nutmeg, for serving

Set your oven to about 190 degrees, or 170 if its fan forced.

Chop up your pumpkin into evenly sized chunks. The smaller they are, the quicker they’ll roast, so I tend to go for smaller bits. Stick them and the garlic on an oven tray, drizzle the oil over the lot and bake for 20 minutes. Remove the garlic at that point so it doesn’t get too burnt, and continue roasting the pumpkin until its nicely roasted, but not burned. Burned BAD!

Heat some oil in a LARGE saucepan (I use this huge thing my wife supplied, not even sure what to call it, but I can make a heap of soup in it!), and toss in the onion, nutmeg, cumin, salt and pepper. Cook that for a minute, then throw in the roast pumpkin and the stock.

Reduce heat and simmer, uncovered, until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.

Peel roasted garlic and add to saucepan. We allow the soup to cool for about half an hour before pureeing in batches in a blender. Be careful if pureeing the soup while it is still very hot.

Serve the soup hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.

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