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