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.

Super Easy Roast Pumpkin Soup

Serves: 5

Prep Time	Cook Time	Total Time
10 mins	1 hour 15 mins	1 hour 25 mins

Ingredients

• 2kg butternet pumpkin
• 1 brown onion
• 1-2 tablespoons extra virgin olive oil
• a few pinches of salt
• 3½ cups chicken stock
• 1 cup thickened cream
• 1 tablespoon honey
• sour cream, to serve
• pepper, to season

Instructions

1. Preheat oven to 220°C.
2. Cut the pumpkin in half lengthways and scoop out and discard the seeds.
3. Place the pumpkin, flesh side up, along with whole onion on a baking tray.
4. Drizzle with oil and sprinkle with salt.
5. Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
6. Scrape the pumpkin and onion flesh out of its skin, place into blender.
7. Add 1 cup of chicken stock and blend until smooth.
8. Pour pumpkin mixture into a saucepan, add the remaining stock, cream and honey.
9. Cook over medium heat until soup is heated through.
10. Season with pepper and serve with sour cream.

By Kat – The Organised Housewife

Original recipe by: Donna Hay

Now that I have a thermomix I skip the blender and saucepan and blitz this in the thermomix, here is the thermomix recipe:

Thermomix Roast Pumpkin Soup

Serves: 5

Prep Time	Cook Time	Total Time
10 mins	1 hour 15 mins	1 hour 25 mins

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

1. Preheat oven to 220°C.
2. Cut the pumpkin in half lengthways and scoop out and discard the seeds.
3. Place the pumpkin, flesh side up, along with whole onion on a baking tray.
4. Drizzle with oil and sprinkle with salt.
5. Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
6. Scrape the pumpkin and onion flesh out of its skin, place into thermomix bowl.
7. Add 250ml of chicken stock, blend 15 sec / speed 5
8. Pour in remaining chicken stock, blend 20-30 sec / speed 6-7 brining speed up slowly
9. Add the cream and honey, heat 5 min / 100 degrees / reverse / speed 2
10. Season with pepper and serve with sour cream.

By Kat – The Organised Housewife

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