Pumpkin Soup
A velvety, warming pumpkin soup made with roasted pumpkin, onion, garlic and a hint of ginger. Blended until silky smooth, finished with cream and served with crusty bread. Perfect for autumn and winter.
Prep
15m
Cook
45m
Diff.
Eas
Serves
4
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Ingredients
Seeds, pumpkin seeds (pepitas), raw
peeled and deseeded
Squash, summer, yellow, includes skin, raw
1 large, chopped
Garlic, raw
2 cloves
Ginger root, raw
1 teaspoon grated
Oil, olive, extra virgin
2 tablespoons
Cream, fluid, heavy whipping
¼ cup, plus extra to serve
Soup, vegetable with beef broth, canned, condensed
3–4 cups
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Instructions
Preheat the oven to 200°C.
Cut the pumpkin into large chunks (no need to peel if using butternut). Toss with olive oil, salt and pepper. Roast for 30–35 minutes until tender and slightly caramelised.
Meanwhile, heat oil in a large pot over medium heat. Cook the onion for 5 minutes until softened.
Add the garlic and ginger, cook for 1 minute.
Once pumpkin is roasted, scoop the flesh from the skin (if needed) and add it to the pot.
Pour in the vegetable stock. Bring to the boil then reduce heat and simmer for 10 minutes.
Remove from heat. Use a stick blender to blend until completely smooth.
Stir in the cream. Season to taste with salt, pepper and a pinch of nutmeg.
Reheat gently if needed. Serve in bowls with a swirl of cream, pepitas and crusty bread.
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