Roast Pumpkin Soup
Jun 01, 2024 12:27 PM
An easy and delicious Roast Pumpkin Soup with sweet potato, and lightly scented with cinnamon. Roasting the vegetables first gives the soup more depth and flavour. I recommend making a double batch!
This Roast Pumpkin Soup is the perfect soup to make as soon as pumpkins and squash come into season.
What makes this pumpkin soup recipe particularly special is that the vegetables are first roasted to intensify their flavour.
You could certainly make this soup using just pumpkin, but using a mix of pumpkin, squash and/or sweet potato gives the soup a nice thickness, as well as added sweetness.
I also like to add quite a few red onions and garlic cloves for added savouriness.
You should treat the pumpkin soup recipe below as merely a blueprint – change the quantities of vegetables as you wish.
Ingredients:
- 700 g (1 1 /2 lb) pumpkin
- 500 g (1 lb) sweet potatoes
- 1 large red onion
- olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1 litre (4 cups) vegetable or chicken stock
- salt & pepper
- fresh parsley, finely chopped
Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
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