Roasted Pumpkin Soup
Roasted Pumpkin Soup Recipe
By Published: October 7, 2013
- Prep: 15 mins
- Cook: 45min-120min mins
- Ready In: 1 hr 30 mins
You will need an oven, oven pan(with raised edges), and a blender.
Ingredients
- 1/2 pumpkin skin cut off and roughly cut into medium cubes
- 1 onion roughly cut
- 4 cloves garlic peeled and slightly crushed
- 1 tsp thyme or oregano
- 1 tbsp agave or sugar alcohol
- salt and pepper to taste
- olive oil spray or use veggie stock in place of oil
- 1 cup veggie stock
Instructions
- Preheat oven to 180°C. Put cut pumpkin, onion and garlic into a deep roasting dish. Sprinkle with thyme then cover with a little olive oil and the honey. Shake pan until veggies are slightly covered in oil and honey. Cook for around 40-45min or until pumpkin is tender.
- Pour everything into deep saucepan and season with a little salt and pepper. Pour in chicken/veggy stock and enough water to cover the pumpkin and onion. Simmer for around an hour, keep topping up with water so it doesn’t reduce too much.
- OR if you're in a rush skip the stock part, add some salt and pepper and proceed to the next step
- Allow to cool before blending in a blender or puree with a soup wand in the pan.
- Optionally serve with a little cream and basil and enjoy with some warm fresh bread.
- To store put in freezer(2-3 months) or in tightly sealed container in fridge(1 week). Tip if you have extra pumpkin, bake it along with the dish separately, then puree and store for pie/smoothie/or any other pumpkin recipe!