Roasted Pumpkin Soup Recipe
This simple Roasted Pumpkin Soup is silky and creamy, the perfect soup for a cold day. Made with only 6 ingredients, using roasted pumpkin for maximum flavour with a hint of garlic, sage and chilli. If you love this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 4 portions
Equipment
- OR blender
Ingredients
- 1 medium pumpkin (cooking pumpkin or sugar pumpkin)
- 1 tbsp sage leaves (roughly chopped)
- 2 tbsp chilli infused olive oil (or normal olive oil for a mild version)
- 1 onion (finely chopped)
- 4 tsp chopped garlic
- 1000 ml gluten free vegetable stock
Instructions
- Preheat the oven to 200C / 180C Fan / Gas Mark 6. Cut the pumpkin in half, scoop out seeds and cut each half into 3 wedges.
- Place the pumpkin wedges on a baking sheet, flesh side up, and drizzle with 1 tbsp chilli oil. Scatter over the sage leaves and then roast for 35-45 minutes until tender - you should be able to easily stick a dinner knife through the centre of a piece.
- Meanwhile, add the remaining chilli oil to a large pan and place on a medium heat. Add the onion and garlic and fry for 5-6 minutes until softened.
- When the pumpkin is cooked, scoop the flesh out (discard the skins) and add to the saucepan along with the sage leaves.
- Pour in the vegetable stock, mix well and blend. Be careful when blending hot soup! If using a jug blender I tend to leave it to cool a little first, or with a stick blender you can use a tea towel to cover it to avoid splashes. Season with salt and pepper to taste before serving.
Notes
- Top Tip: Don't throw away the seeds. Once you've scooped them from the pumpkin, clean any remaining flesh from them and roast them. They make a great topper for the soup.
- Storing and Freezing: Store this pumpkin soup in the fridge for 3-5 days or freeze in portions for an easy, microwavable lunch option in a huryy.
Nutrition
Serving: 1 portion | Calories: 177kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g
