This pumpkin soup is next level. It’s warm, creamy, packed full of flavour and best of all, the oven does all the hard work.
You just chop a few veggies, throw them in the oven, blitz them up, and you’ve got a soul-hugging bowl of soup perfect for chilly nights or popping in the freezer for later.
It’s a regular in our house when the weather cools down.
Ingredients
- Kent pumpkin (skin off, seeds removed)
- Sweet potato
- Potatoes
- Carrot
- Brown onion
- Garlic bulb
- Smoked paprika
- Salt
- Black pepper
- Olive oil
- Chicken or vegetable stock
- Cream
See the recipe card below for quantities.
Instructions
Step 1
Preheat oven to 180°C (fan forced). Roughly chop pumpkin, potatoes, sweet potato, carrot, and onion. Place onto a lined tray with the garlic bulb (top sliced off to expose the cloves).
Step 2
Drizzle everything with olive oil and sprinkle over the paprika, salt, and pepper.
Step 3
Roast for 45 minutes or until soft and golden (a few burnt edges = extra flavour!). Add roasted veggies and squeezed out garlic into a large pot. Blitz with a stick blender until smooth.
Step 4
Pour in stock and cream. Gently simmer on low for 15 minutes, stirring occasionally. Serve warm with crusty bread and a swirl of leftover cream on top.
Top Tip
Use a kent pumpkin! It roasts beautifully and goes all sweet and caramelised.
Storage
Let it cool completely, then store in the fridge for up to 4 days or freeze in portions for easy meals later.
Check out my new recipes!
Easy Roast Pumpkin Soup
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Ingredients
- ½ Kent pumpkin skin off
- 1 sweet potato
- 2 potatoes
- 1 carrot
- 1 brown onion
- 1 whole garlic bulb
- Drizzle of olive oil
- 1 tablespoon smoked paprika
- ½ teaspoon salt & pepper
- 1 L chicken or vegetable stock
- 1 cup cream
Instructions
- Preheat oven to 180°C (fan forced).
- Roughly chop pumpkin, potatoes, sweet potato, carrot, and onion. Place onto a lined tray with the garlic bulb (top sliced off to expose the cloves).
- Drizzle everything with olive oil and sprinkle over the paprika, salt, and pepper.
- Roast for 45 minutes or until soft and golden (a few burnt edges = extra flavour!).
- Add roasted veggies and squeezed out garlic into a large pot. Blitz with a stick blender until smooth.
- Pour in 1L of stock and ½ cup of cream. Gently simmer on low for 15 minutes, stirring occasionally.
- Serve warm with crusty bread and a swirl of leftover cream on top.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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