Basic Roasted Pumpkin Soup
Updated: Aug 19
Comforting in autumn and winter, any sort of pumpkin soup will warm you up.
When it comes to pumpkin season, and depending on what else I have on hand, I instinctively turn to the same recipe time and again. Sometimes I like adding cauliflower, ginger and turmeric with a final sprinkle of coriander. For a pureed soup meal, it is more nutritious if garnished with roasted nuts, shrimp (Aussies call these “prawns”), fried tofu or chickpeas. Adding lentils to the puree is a great option and many like to add cream, milk or fresh Parmesan. You can give this basic recipe the flavour you like by topping it with ingredients of your choice and customising it as you like! For a lovely simple finish, just sprinkle some homemade Rosemary black salt on top... et voilà!
½ pumpkin or large squash, variety of your choice
2 large potatoes, peeled and cut in quarters
4 cups of vegetable stock
1 medium onion cut in quarters
1 garlic clove, minced
1 tbsp of butter
1 tbsp of vegetable oil
1 bay leaf
Seasoning of your choice
Suggested topping: Rosemary black salt *
*If topping with a salty blend, avoid adding salt in cooking seasoning and use a salt reduced stock.
PREPARATION: Preheat oven to 180C (350F).
Cut the pumpkin in half and remove the seeds.
Roughly cut the pumpkin into a few pieces and spread on a roasting pan (unpeeled,
flesh on top).
Brush with oil and season.
Roast in oven until tender (30-40 minutes).
Meanwhile, in a large pot, melt the butter and sauté the onions.
Add the potatoes and stir for a few minutes.
Add stock, garlic and bay leaf.
Bring to the boil and then simmer at medium heat while the pumpkin is roasting.
Remove the cooked pumpkin pieces from the oven.
Use a small knife and tongs to remove the skin.
Add the pumpkin to the pot and simmer for another 15 minutes at low heat.
Turn off the heat and let the soup sit and cool slightly.
Remove the bay leaf and puree with a handheld immersion blender.