Easy Roast Pumpkin Soup

Easy Roast Pumpkin Soup


11 people made this

This is a wonderful rich pumpkin soup with layers of flavour coming from the onion, carrot, sage and cream. Serve with warm bread.


Serves: 4 

  • 30g butter
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 1 apple, peeled and finely diced
  • 400g pumpkin flesh, roasted and diced
  • 1 tablespoon sage leaves
  • 700ml chicken stock
  • 200ml thickened cream
  • salt, to taste
  • freshly ground black pepper, to taste

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat butter in a large saucepan and fry the onion until soft and translucent.
  2. Add carrots, apple, roasted pumpkin and sage; saute for 8-10 minutes until everything is soft.
  3. Remove from heat and puree with a hand blender or food processor.
  4. Add chicken stock and simmer for about 15 minutes.
  5. Add cream and simmer another 5 minutes, do not boil.
  6. Season with salt and pepper to taste.

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Reviews (1)


yum yum. i roasted the carrots as well and omitted the sage as i believe it would drowned out the lovely roasted flavours. you must try it. It transforms a boring pumpkin soup into a culinary delight! - 06 Jun 2014

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