Roast Pumpkin Soup

Jenny Smith
Jenny Smith

Prep: 20min

Cook: 30min

Total: 50min

Yield: 4 servings

Dish: Soups

Cuisine: Soups

Ingredients

  • 1 large butternut pumpkin
  • 1 onion
  • 1 tbsp of olive oil
  • 1 clove of garlic (or 1 tsp of crushed garlic)
  • 2 tsp of curry powder
  • ½ cup of chicken stock
  • Crème fraiche and toasted pine nuts (or walnuts) for serving

Method

  1. Chop pumpkin and put onto roast at 180°C for 30 mins. Set aside to cool
Tip: Microwave whole pumpkin first for 30 seconds to make it easier to cut into
  1. Dice onion and fry in in a large pot with oil, garlic and curry powder
  2. Fry until onion turns light brown
  3. Scoop out pumpkin centres, discarding the seeded middle
  4. Add centres to the onion with 1 ½ cups of water and the chicken stock
  5. Boil for 10 minutes
  6. Remove from heat and blend with a stick mixer, or in a blender
  7. Toast pine nuts (optional) and serve with crème fraiche dolloped in the middle

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Keywords: Roast Pumpkin Soup, Roast, Pumpkin, Soup