A classical favourite gets a makeover.
I grew up on soup. It was one of the many meals mum made for the family. Soups great – I love all types of soups but this was one I was particularly fond of, just not one my mum typically made. I don’t think dad was particularly a fan of pumpkin soup and what dad liked was always what mum made. So when going out for cafe lunches and pumpkin soup was on the menu, I was sure to order it. With fresh-baked bread to dip, it’s spectacular. The creaminess was comforting. The flavour was warming. The vegetable goodness was nourishing. Seriously, what’s not to love about pumpkin soup?!
Even though I loved to have it, I always thought making it was difficult. I don’t know why I thought that, I just did. But I’ll admit… I was wrong. This is one incredibly easy soup to make! Now that we’re heading into winter, pumpkins are plentiful so there is no better time than now to whip this soup up for the family. I normally make a plain pumpkin soup but this time I decided to jazz it up by slow roasting the pumpkin, onion and garlic beforehand. Roasting the veggies gives them a different dimension and makes this classical soup a little more special. The process of roasting the pumpkin caramelises the sugars naturally found in this vegetable. It creates a deeper flavour.
So which is the better soup? Honestly, you can’t go wrong with pumpkin soup. When comparing the traditional recipe to this one, one isn’t better than the other. They are both wonderful, flavoursome and delicious. Well, that’s what I found but you may think differently. The best way to decide is if you make this yourself and see!
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Roasted Pumpkin Soup
Ingredients
- 1.5 kg pumpkin
- olive oil
- 1 teaspoon rosemary, dried
- 1/2 teaspoon cardamon, ground
- 2 medium onions, roughly chopped
- 5 cloves garlic
- 1/4 cup cream, optional
- 1 litre chicken stock, vegetarian suitable
Instructions
- Preheat the oven to 150°C.
- Half the pumpkin and remove the seeds, then chop into half. Place the pumpkin skin side down on two large baking trays and drizzle over a little olive oil.
- Roast the pumpkin for 2 to 2.5 hours, or until really soft and caramalised.
- On another baking tray, add the chopped onion and garlic cloves. Drizzle in olive oil then sprinkle with rosemary and cardamon. Bake for 30-40 minutes, or until the garlic is caramelised.
- Once the pumpkin is cool to handle, scoop out all the flesh into a large pot. Add the roasted onion and garlic, and chicken stock.
- Cook on medium heat for 20 minutes then blend with a stick blender, adding a little more water if you like a thinner consistency.
- (Optional) Add cream and mix well before serving.
Notes
- Add a dollop of sour cream on top and sprinkle with a little rosemary and/or chopped fresh parsley.
- If you want to make this dairy-free, substitute the cream for potatoes. Simply add two medium potatoes chopped into medium-sized chunks into the soup and cook until tender.