This is the most easiest pumpkin soup I have ever made. Also helps that it is really delicious too! If you haven’t made your own pumpkin soup before I really recommend you try this one! I have included regular and thermomix recipe below.
I made a double batch so I could place left overs in the freezer. I have shared steps below on how I freeze soups to use up minimal space in the freezer.
Roasted Pumpkin Soup
Firstly, drizzle some oil and sprinkle salt over the pumpkins and onion. Roast in oven. Scoop pumpkin flesh and squeeze onion from skin, add it to blender with stock and puree. Add pumpkin mixture and remaining ingredients into saucepan, mix and heat through. I cut the top off the onion (shown in picture) without thinking, you don’t need to cut top off.
That’s how easy this recipe is, no hard work at all!! Serve with crusty bread.
Creamy Roast Pumpkin Soup
- Total Time: 1 hour 25 mins
- Yield: 5 1x
Ingredients
- 2kg butternut pumpkin, halved and seeds removed
- 1 brown onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 3½ cups vegetable stock
- 1 cup thickened cream
- 1 tablespoon honey
- salt and pepper, to season
- 1 tablespoon chives, chopped
- sour cream, to serve
Instructions
- Preheat oven to 220°C, fan forced.
- Place the pumpkin flesh side up, along with whole onion and garlic in a roasting pan.
- Drizzle pumpkin with oil and sprinkle with salt.
- Bake for 50-60 minutes or until the pumpkin has softened and started to brown.
- Remove vegetables from oven and allow to cool for 10 minutes.
- Scrape pumpkin away from skin and place into blender.
- Remove skin from onion and squeeze garlic clove from skin. Discard the skin. Add onion and garlic to blender.
- Add 1 cup of stock to blender, blend until smooth.
- Pour pumpkin mixture into a large saucepan.
- Add the remaining stock, stir to combine.
- Cook over medium-high heat for 3-5 minutes, or until it starts to boil.
- Reduce heat, stir in cream and honey, season with salt and pepper and simmer for 2-3 minutes.
- Ladle into serving bowls, serve with a dollop of sour cream and sprinkle with chives.
Notes
Blend mixture in batches if your blending jug is too full.
If the soup is too thick add more stock in step 10 until desired consistency is reached.
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
Now that I have a thermomix I skip the blender and saucepan and blitz this in the thermomix, here is the thermomix recipe:
Print Thermomix Roast Pumpkin Soup
- Total Time: 1 hour 25 mins
- Yield: 5 1x
Ingredients
- 2kg butternut pumpkin
- 1 brown onion
- 1–2 tablespoons extra virgin olive oil
- a few pinches of salt
- 875ml chicken stock
- 250ml thickened cream
- 1 tablespoon honey
- sour cream, to serve
- pepper, to
season
Instructions
- Preheat oven to 220°C.
- Cut the pumpkin in half lengthways and scoop out and discard the seeds.
- Place the pumpkin, flesh side up, along with whole onion on a baking tray.
- Drizzle with oil and sprinkle with salt.
- Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
- Scrape the pumpkin and onion flesh out of its skin, place into thermomix bowl.
- Add 250ml of chicken stock, blend 15 sec / speed 5
- Pour in remaining chicken stock, blend 20-30 sec / speed 6-7 brining speed up slowly
- Add the cream and honey, heat 5 min / 100 degrees / reverse / speed 2
- Season with pepper and serve with sour cream.
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
How to freeze soup
Use a long container to place plastic zip lock bag, pour in left over soup. Zip bag removing as much air as you can.
Lay flat in freezer. Once frozen you can move it and store as you wish.
To reheat frozen soup, I place it in microwave on medium high for a few minutes until I can pour into a microwave safe container, to then completely reheat.
What is your favourite winter soup?
note: this post was originally published on 18th May 2012, republished with new photos
