Creamy Roasted Pumpkin Soup
Creamy roasted pumpkin soup made with roasted pumpkin, garlic, onion, vegetable stock and cream. A comforting soup perfect for fall and cozy meals.
- Total Time60-70 min
- Yield4-6 1x
Ingredients
Units
Scale
- 1 kg pumpkin, peeled, seeded and cut into chunks
- 1 medium onion, roughly chopped
- 3 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream
- 1/2 tsp dried thyme
- 1 tbsp butter, optional
Instructions
- Preheat the oven to 400 deg. F (200 Deg. C)
- Place the pumpkin, (chunks or slices),onion and garlic on a baking tray. Drizzle with olive oil and season with salt, pepper and cumin.
- Roast for 35–45 minutes, turning the pumpkin once, until tender and lightly caramelized around the edges.
- Transfer the roasted vegetables to a large pot. Add the stock and dried thyme. Bring to a gentle simmer for about 10 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend it in batches in a countertop blender.
- Stir in the heavy cream and butter, if using. Warm gently for another 2–3 minutes. Don’t boil after adding the cream.
- Add more salt and pepper if needed. If the soup is too thick, add a little extra stock until you reach your preferred consistency.
Notes
- Serve warm with a swirl of cream, a sprinkle of fresh thyme and some crusty bread. You could also add roasted pumpkin seeds for a little crunch.
- Prep Time: 15 min
- Cook Time: 35-45 min Roasting, cooking 10-15 min
- Category: Lunch
- Method: oven baked
Find it online: https://www.fillmyrecipebook.com/roasted-butternut-creamy-soup/