Roasted Pumpkin Soup
Make the most of the pumpkin season with this creamy Roasted Pumpkin Soup that has a chilly kick. It's a heart-warming soup full of Fall flavours, so cosy and comforting, and very easy to make with a handful of ingredients. Serve it with crusty bread or croutons, and you have the best comfort food for a rainy day.
Servings: 2 people
Calories: 1056kcal
Ingredients
- 4 wedges of roasted pumpkin ( 2 cups of roasted pumpkin puree, see notes)
- 2 cups chicken stock / broth
- 1 small onion
- 2 tablespoon sunflower oil
- ¼ cup cream ( double cream / heavy cream)q
- 1 teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon chilli flakes
Instructions
- Heat up the oil in a large pan over a medium heat.
- Peel and chop the onion, and add it to the pan.
- Fry the onion until it's golden, then add the roasted pumpkin cut into chunks, and give it a good stir.
- Pour over the chicken stock, mix well, place a lid on the pan and leave it to simmer for 5 minutes.
- Reserve 1-2 tablespoons of cream for garnishing the soup, and have the remaining cream ready in a bowl - add one tablespoon of the hot soup liquid to the cream and mix well.
- Repeat 2-3 times until the cream is hot, then pour it into the soup.
- Give it a good stir, and let the soup simmer for 2-3 more minutes.
- Remove the soup from the heat, and use a hand blender to blend it to a smooth texture.
- Season the soup with salt and pepper.
- Garnish with chilli flakes and the reserved cream.
- Serve hot!
Video
Notes
- I had some leftover roasted pumpkin that I used for this soup, if you want to roast a pumpkin, it's best to cut it in half, scoop out all the seeds, then cut each half into wedges, it cuts down the roasting time considerably
- I roasted mine at 200 degrees Celsius (390 Fahrenheit) for 45 minutes, given that it was a medium-sized pumpkin, I got to use it for several dishes, including this soup
- If you don't have any roasted pumpkin, but only an uncooked pumpkin and you don't really have much time on your hands for roasting it, you can make the soup with fresh pumpkin too.
- Peel and chop the pumpkin into cubes, you will need 2 cups of cubed pumpkin to get the same amount of soup. You will probably need a bit more stock as well, as the pumpkin will cook for longer until it becomes tender, so more liquid will be absorbed.
Nutrition
Calories: 1056kcal | Carbohydrates: 192g | Protein: 35g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 43mg | Sodium: 1597mg | Potassium: 9648mg | Fiber: 15g | Sugar: 82g | Vitamin A: 232327IU | Vitamin C: 250mg | Calcium: 617mg | Iron: 23mg