Toasty Roasted Pumpkin Soup
Servings: 4 servings
Calories: 353kcal
Toasty Roasted Pumpkin Soup is a low-maintenance version of the comforting classic. Made with simple, low-cost ingredients, this winter warmer is perfect for making a big batch and freezing.
Ingredients
- 2 whole butternut pumpkin (squash), sliced in half lengthways
- 2 large onions, cut in half and peeled
- 2 garlic bulbs, skin on, tops sliced off (see note 1)
- 5 tbsp olive oil
- 1 tsp sea salt flakes, plus extra to season
- 1 tsp freshly cracked black pepper, plus extra to season
- 125 ml water
- 1 litre chicken or vegetable stock, at room temperature
To serve
- Sourdough bread, sliced (optional)
- Sour cream (optional)
- Chives, roughly chopped (optional)
- Chilli (red pepper) flakes (optional)
Instructions
- Preheat – Preheat the oven to 180°C (350°F) (all oven types).
- Arrange the veggies on a baking tray – Assemble the pumpkin, onions and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake – Bake for 45 minutes. Add the water and cover with foil – this will speed up the cooking time and ensure the vegetables don’t burn (see note 2). Cook for a further 45 minutes until the pumpkin is soft enough to pierce easily with a fork.
- Squeeze the garlic – Once the vegetables have slightly cooled, use your fingers to squeeze the garlic flesh from their skins.
- Scoop the pumpkin – Scoop the pumpkin flesh out of its skin with a spoon.
- Place all the ingredients in a pot – Transfer the pumpkin, along with the cooked onions and garlic, to a large pot on the stovetop. Add the chicken stock.
- Puree – Blend to your desired consistency using a stick (immersion) blender. Turn the heat to medium–high and bring back up to a gentle simmer to heat through.
- Serve – Season to taste with salt and pepper, serve with sourdough bread and top with sour cream, chives and chilli flakes, if using.
Notes
Note 1 – The garlic skins must be left on. If the garlic cloves are peeled, they will burn. By cutting off the tops, you can squeeze the flesh out of the cooked garlic bulb directly into your soup before blending.
Note 2 – If the pumpkin is still hard at the end of 1½ hours, cook, covered, in 20-minute intervals until it is soft.
MAKE AHEAD
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.LEFTOVERS
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.Nutrition Facts
Toasty Roasted Pumpkin Soup
Amount per Serving
Calories
353
% Daily Value*
Fat
27
g
42
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
19
g
Cholesterol
8
mg
3
%
Sodium
960
mg
42
%
Potassium
441
mg
13
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
66
IU
1
%
Vitamin C
11
mg
13
%
Calcium
54
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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