Pumpkin is of course such a classic soup – this one is really well seasoned with plenty of warming spices and roasted which makes all the difference. Roasting with the skin still on is a great way to reduce waste, lock in heaps of flavour and also maintain the extra nutrients in the skin – plus you wouldn’t know it was there once it’s been blitzed up. This really is perfect for Autumn and Winter lunches – or for mamas in their postpartum season. I also love tossing it through pasta, which spins it into another meal or two which is always great for the wallet. Naturally gluten and dairy free, also easily made vegan by choosing vegetable broth. Hope you enjoy!
Roasted pumpkin soup
Deliciously spiced and roasted pumpkin soup is the perfect one to freeze for a chilly day, or drop to a loved one.
Equipment
- Oven
- Stick/Immersion blender or heat-friendly food processor
Ingredients
- 2 tablespoons Extra virgin olive oil
- Half a medium Kent or Butternut pumpkin approx 1-1.5kg
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon tumeric powder
- 1 tablespoon cinnamon powder
- 1 litre of stock/bone broth chicken or beef is ideal, vegetable to make it vegan
- Generous pinch Salt and pepper
Instructions
- Preheat your oven to 180 degrees fan forced.
- Wash and then chop your pumpkin into 3-4cm cubes.
- Add to a large baking tray and drizzle well in olive oil, salt + pepper along with all of the spices. Toss well to coat evenly with the spices and top with more olive oil.
- Roast for around 1 hour till you have nice roasty edges and the pumpkin is soft when you pierce with a fork.
- Transfer all of the pumpkin to a large pot, pour in the stock and blitz with a stick/immersion blender OR add to a heat-friendly food processor.
- Bring the pot up to a simmer and optionally add a splash more water or stock if you want the soup to be thinner.
- Season well with salt and pepper to taste – then enjoy with some crusty buttered bread.
Notes
SKIN: If you have a good stick blender/food processor you can leave the skin on to add extra depth, particularly if you are using butternut pumpkin. A Kent or Jap pumpkin tends to have tougher skin.
