Roasted Pumpkin Soup

This is one of my favourite soup recipes. It’s rich, creamy, and delicious, and also really easy to make. I chose to roast the pumpkin instead of cooking in the stock. This gives it a huge amount of flavour by bringing out the sweetness and flavour of the pumpkin. Just make sure when you roast the pumpkin you get a good caramelisation on the edges. This soup is perfect for making a massive batch and keeping the leftovers for lunch. It freezes great and tastes much better than canned soup. 
Make sure to watch the video here for a more in depth tutorial. 

Roasted Pumpkin Soup
(Printable Recipe)
Serves 4 | Calories 158 | Fat 8g | Protein 4g
Carbs 23g | Sugar 6g | Sodium 661mg


1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock


Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don’t want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.


Carina xx

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