Easy Roast Pumpkin Soup

    40 minutes

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

    35 people made this

    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 in English (2)


    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


    Very easy to make. A delicious soup. Next time I might add a bit of cajun seasoning.  -  11 Feb 2013  (Review from Allrecipes UK & Ireland)