Easy Classic Roast Pumpkin Soup
A rich and deliciously easy classic roast pumpkin soup recipe - pop a dollop of sour cream on top for the perfect finish!
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 314kcal
Ingredients
- 2 kg whole butternut pumpkin
- 1 brown onion peeled and quartered
- sea salt and pepper to season
- 2 tbs olive oil
- 3 cups vegetable stock liquid
- 1/2 cup cream
- sour cream, to serve optional... but highly recommended!!
Instructions
- Preheat the oven to 200 degrees (180 fan forced). Line a flat baking tray with baking paper.
- Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto the baking tray with the quartered onion.
- Drizzle with the olive oil and season with salt and pepper.
- Cook for 35-40 minutes or until the pumpkin is soft.
- Place the pumpkin and onion into a saucepan and allow to cool slightly.
- Add 1 cup of vegetable stock and blend with a stick blender (a normal blender or a Thermomix can be used in place of the stick blender).
- Add the remaining 2 cups, one at a time, blending in between each addition.
- Add the cream and gently stir through.
- Bring the soup in a saucepan to a low simmer until heated through.
- Serve with a dollop of sour cream.
Nutrition
Calories: 314kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 722mg | Potassium: 1762mg | Fiber: 2g | Sugar: 16g | Vitamin A: 867.6% | Vitamin C: 57% | Calcium: 13.1% | Iron: 22.5%