Roasted Pumpkin Soup

Roasted Pumpkin Soup

Written by on in Soups and Starters

Roasted Pumpkin Soup
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Roasted Pumpkin Soup

Recipe by GeeDeeCourse: SoupsCuisine: FrenchDifficulty: Moderate
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

190

kcal
Total time

1

hour 

20

minutes

A classic, easy pumpkin soup made with fresh pumpkin that is both easy and quick to make (once the squash is roasted).
Thick, creamy and full of flavour,

Ingredients

  • 1.2 kg pumpkin Edible pumpkin

  • 1 onion sliced

  • 1 full garlic bulb cut across the equator

  • sprigs of rosemary

  • 3 cups 750ml vegetable or chicken stock

  • Salt and pepper

  • 150 ml thick cream

Directions

  • Preheat the oven to 170°C/340°F.
  • Cut the pumpkin in half across the equator and remove the seeds (see notes),
  • Score the flesh with a knife and season with salt and black pepper throw in some rosemary sprigs and the halved garlic bulb then drizzle with olive oil
  • Place the pumpkin halves onto a 2 large baking trays and place in the oven and roast for 45 minutes or until soft and slightly coloured at the edges.
  • Meanwhile, roughly chop the onion, carrot and celery.
  • Once the pumpkin has cooked out, heat a couple of tablespoons of olive oil over a medium heat in a large saucepan, spoon out the roasted garlic bulb and add to the oil with the vegetables, sweat them off for 15 minutes, or until soft (Don’t let them colour)
  • Spoon out the squash and add to the pan of vegetables with the hot stock, throw in the rosemary sprigs and bring to the boil, let it simmer away for about 10 minutes
  • Remove the rosemary sprig and add a knob of butter, then carefully blend with a stick blender,( See notes ) adding a little more water if you like a thinner consistency.
  • Bring back to the boil, remove from the heat and stir through the cream
  • Serve with roasted pumpkin seeds and croutons if desired, or just drizzle with a little more cream

Notes

  • Top Tips
  • **You can keep the seeds and use them as a garnish for the soup.Simply remove any stringy bits and wash them clean. Spread them over a flat baking tray and drizzle with a good quality olive oil and season with salt and black pepper.Give them a good mix around to mostly coat them in the oil. Bake at 180°C/350°F/gas 4 for around 10 minutes, or until they are lightly golden brown.
  • **Blending.If you use a food blender be careful with the hot soup, only fill the blender halfway to avoid the soup exploding out of the top of the blender and scalding yourself. If mixing the soup this way return the blended soup to a clean saucepan in batches and bring back to the boil, remove from the heat before adding the cream.