Ingredients
Units
Scale
- 2 whole butternut pumpkins/squash, sliced in half lengthways
- 2 large onions, cut in half and peeled
- 2 garlic bulbs, skin on, tops sliced off (see note 1)
- 4 tbsp olive oil
- 1 tsp salt, plus extra to season
- 1 tsp pepper, plus extra to season
- 4 cups chicken stock (at room temperature)
- Sourdough bread, sliced, to serve (optional)
- Sour cream, to serve (optional)
- Chives, roughly chopped, to serve (optional)
- Chilli flakes, to serve (optional)
Instructions
- Preheat the oven to 180°C/350°F (all oven types).
- Assemble the pumpkin, onions and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 1.5 hours or until the pumpkin is soft enough to pierce easily with a fork. Add 1/2 cup of water and cover with foil at the halfway mark. This will speed up the cooking time and ensure the vegetables don’t burn (see note 2).
- Once the vegetables have slightly cooled, use your fingers to squeeze the garlic flesh from their skins.
- Scoop the pumpkin flesh out of its skin with a spoon and transfer to a large pot with the cooked onions and garlic.
- Add the chicken stock.
- Blend to your desired consistency using a stick blender. Bring back up to a gentle simmer to heat through.
- 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 1.5 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.
- Prep Time: 10 mins
- Cook Time: 1.5 hours
- Category: soup, Roasted Pumpkin Soup, pumpkin soup
- Method: bake