Roast Butternut Pumpkin Soup
Roast pumpkin is my favourite part of any roast dinner, now I can have it is a soup. This is a hearty pumpkin soup with no dairy.
Ingredients
Serves: 4
- 2 medium sized butternut pumpkins, diced
- 2 medium size onions, diced
- 2 cloves of garlic, crushed
- 2 sprigs of thyme
- 1 litre of chicken stock
- 1 pinch salt and pepper, to taste
- 1 dash vegetable oil
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Put a small amount of oil into a roasting tin then add the pumpkin, onions, garlic and thyme.
- Roast in a preheated 180 degrees C oven for 30-40 minutes or until all the vegetables have a caramelised colour on them but not burnt.
- Warm up the stock.
- Add all of the roasted vegetables into a blender with a couple of spoonfuls of the stock and blend.
- Depending on how loose or thick you like your soup, you can now add more stock.
- Taste and season with salt and pepper as required then serve.
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Reviews and Ratings
Global Ratings:
(20)
Reviews in English (21)
This was great, tasty, easy, my oven might be lower than the recipe poster's as my veggies didn't brown, next time I'll start it a bit higher, but the soup was a hit! Thanks! - 24 Nov 2010
Love this recipe so easy too. Real winter warmer - 16 Dec 2011 (Review from Allrecipes UK & Ireland)
Roasting garlic onion squash thyme took longer than stated 1hr 20mins, added pinch of chilli flakes and mixed herbs......delicious easy to do once roasting done. - 20 Nov 2012 (Review from Allrecipes UK & Ireland)