Roasted Pumpkin Soup

    55 minutes

    A classic style pumpkin soup made with blended roasted vegetables and chicken stock.

    165 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 butternut pumpkin (about 1kg), peeled and cubed
    • 1 carrot, peeled and cubed
    • 1 potato, peeled and cubed
    • 2 cups (500ml) chicken stock, heated
    • 1 onion, peeled and chopped
    • 2 cloves garlic, peeled
    • 1 tablespoon thyme
    • 1/2 tablespoon crushed black peppercorns
    • 1 small tub (200ml) sour cream

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Place all vegetables, garlic and onion in a medium sized baking tray. Drizzle with olive oil, sprinkle with thyme and roast till tender, about 30-40 minutes.
    2. In batches, blend roasted vegetables, chicken stock and pepper. Add additional stock as needed to reach desired consistency. Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream.

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    Reviews in English (7)


    Yum- I roasted large wedges of ironbark pumpkin with the skin on, then the skin peels off so easily when cool. I also added bacon and ground coriander seeds. Makes the house smell very welcoming too.Thank you!  -  23 Jun 2011


    Altered ingredient amounts. Roast the pumpkin first.  -  28 Mar 2011


    added 2 tomatoes 1 stalk of celery and 1 teaspoon of curry  -  27 Aug 2012