It’s time to elevate the humble pumpkin soup! With its deep, toasty flavour, this roasted pumpkin soup is a must-try. Best of all, the recipe requires minimal chopping and preparation. It only takes ten minutes to prepare this delicious, warm and comforting meal. Then leave the oven to work its magic. I like to top it with a dollop of sour cream, finely chopped chives, chilli flakes and crusty sourdough bread on the side.
Note 1 – The garlic skins must be left on. If they are peeled, they will burn. By cutting off the tops, you can squeeze the flesh out of the garlic bulb at the end of the cook directly into your soup before blending.
Note 2 – If the pumpkin is still hard at the end of 1.5 hours, cook it covered in 20-minute intervals until it is soft.
MAKE AHEAD and 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.
Keywords: Roasted Pumpkin Soup, Roasted Pumpkin Soup recipe
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samanthamaas says:
Love this soup! It’s so easy and such a comfort on a cold winter day (or really any day!!).
★★★★★
Nicole says:
I will never eat Pumpkin Soup any other way again – Thank you so much, so glad you love it! Nic x