Pumpkin Soup Recipe
Delicious and creamy, our healthy pumpkin soup recipe is easy to make and perfect for the crisp autumn months. It's also a great way to use up leftover pumpkins after Halloween.
Prep Time: 1 hour 10 minutes
Serves: 4 people
Ingredients
- 3 garlic cloves
- 1 large onion, sliced
- 1kg pumpkin or butternut squash, peeled, deseeded and chopped into chunks
- 1 red pepper, sliced
- 5 stalks fresh thyme
- 1/4 tsp freshly ground black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 900ml vegetable stock or water
Method
STEP 1
Preheat the oven to 200C and prepare your vegetables.
STEP 2
Peel, deseed and cut the pumpkin into chunks. Add the pumpkin, red pepper, onion, garlic cloves and thyme to a baking tray. Drizzle with olive oil and toss to coat.
STEP 3
Place the tray in the oven and roast the vegetables for 35 - 40 minutes or until the pumpkin pieces are soft and slightly caramelised.
STEP 4
Remove the tray from the oven and discard the thyme stalks. Transfer the roasted vegetables to a large pot. Add salt, black pepper, and stock or water. Cook for 15 minutes on medium-high heat.
STEP 5
Blend the mixture until smooth using a blender, food processor or hand blender. Check the seasoning and adjust the salt to taste.
STEP 6
Serve the pureed soup hot or at room temperature.
Note:
This delicious vegan pumpkin soup would also work perfectly with butternut squash, acorn squash or sweet potatoes.
