Easy Roast Pumpkin Soup
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.
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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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