Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1500 g pumpkin, peeled, chunked; 1 piece onion, diced; 3 clove garlic, crushed; 2 tbsp butter; 2 tbsp olive oil; 800 ml vegetable broth; 100 ml thickened cream; 4 sprig thyme; 1 pinch nutmeg; 1 tsp salt; 0.5 tsp black pepper

Silky roasted-pumpkin soup with thyme, finished with cream and cracked pepper.

65 min
Easy
4 servings
Australian
Vegetarian
Gluten free

Cooks: 0
Photos: 0

Ingredients

pumpkin, peeled, chunked1500g
onion, diced1 piece
garlic, crushed3 clove
butter2 tbsp
olive oilfor roasting2 tbsp
vegetable broth800ml
thickened cream100ml
thyme4 sprig
nutmeg1 pinch
salt1 tsp
black pepper½ tsp

Method

1
Preheat oven to 200°C. Cut pumpkin into chunks and toss with olive oil, salt, pepper, and thyme on a tray.
2
Roast until deeply golden and tender, about 35–40 minutes.
Caramelisation = flavour.
3
Meanwhile, soften diced onion and crushed garlic in butter in a heavy pot.
4
Add roasted pumpkin and pour in vegetable broth; simmer 10 minutes.
5
Blend until completely smooth using a stick blender, adding more broth if too thick.
6
Stir in cream and a pinch of nutmeg; taste and adjust salt and pepper.
7
Serve hot with a swirl of cream, cracked pepper, and a few thyme leaves.

Per serving

285
kcal: 5g
protein: 28g
carbs: 18g
fat