Roasted Pumpkin Soup

This creamy, full of flavour Roasted Pumpkin Soup is sure to become a favourite with your family as it is with mine. It’s a very simple soup to make as everything is roasted together with the pumpkin, all on the one oven tray. So easy!

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Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Main Course, Soup

Cuisine: American, Australian, English, New Zealand

Keyword: dinner, easy, gluten-free, healthy, lunch, pumpkin, soup, vegan, vegetarian

Servings:

Calories: 218kcal

Author: Katrina | Katy's Food Finds

Equipment

oven tray
food processor or blender or stick blender
large pot

Ingredients

1.5 kg pumpkin skin removed, seeds removed
2 onions peeled
4 garlic cloves peeled
1 carrot peeled
1 potato peeled
1 sweet potato peeled
2 tbsp olive oil extra virgin
1/2 tsp curry powder
1 tsp sea salt flakes
20 g butter
750 ml vegetable stock or chicken stock
black pepper

Metric - US Customary

Instructions

Preheat the oven to 170°C (fan forced) or 190°C.
Prepare the vegetables: Chop pumpkin into smallish cubes (approx 3cm). Chop the carrots and potato into smaller pieces (about 1.5cm) and the sweet potato pieces slightly smaller than the pumpkin. Cut the onions in half and then each half into 4-5 wedges.
Place all these vegetables along with the peeled garlic cloves (leave whole), onto the oven tray. Add the olive oil, sea salt and curry powder to the tray and using clean hands, mix the vegetables so all the vegetables are coated with the oil and seasoning. Grind over some black pepper.
Place the tray into the preheated oven and cook for 20 minutes (set your timer and go and do something else or prepare your toppings).
After 20 minutes, remove the tray from the oven, give the vegetables a stir, moving the ones on the sides into the middle. Add the butter and put the vegetables back in the oven for another 15-20 minutes or until all the vegetables are cooked and very soft (check the potatoes and carrots).
Cook for longer if necessary - we want all the vegetables to be soft.
When cooked, remove the vegetables from the oven and allow to cool on the tray for 5-10 minutes.
In a food processor or blender, add the roasted vegetables and any juices left on the tray, and purée until smooth. If you like you can add a small amount of the stock to the vegetables (say 1/2 cup) if it is too thick. Once smooth, transfer the purée to a large pot, add the stock, and reheat on the stovetop over low heat until warm. Check for seasoning and add more salt at this stage, if required.
Serve with toppings of your choice and breads (see 'To Serve/Suggestions' above). Enjoy!

Notes

This really is a very simple soup to make. The only advice I would give is to make sure the vegetables are all nice and soft when you take them out of the oven.

Stirring the vegetables half-way through the cooking time helps them to all cook evenly and it’s at this stage you add the butter to the tray to add more flavour into the vegetables. I recommend that you check the vegetables 5 minutes before the cooking time as everyone’s ovens are different and yours might cook them quicker or slower than the recipe states. Just make sure they are beautifully soft before you remove them, especially the potatoes, carrots and sweet potato as they take longer to cook than the pumpkin, which is why the recipe states that you chop these vegetables into smaller pieces than the pumpkin. We don’t want any hard pieces of vegetables bits in our soup!

In the photos above you can see that the potato cubes etc are a smaller size to the pumpkin pieces - this means everything will cook at the same time in the oven.

Nutrition

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