I was so excited to find this gorgeous selection of different pumpkins, they were just screaming at me to be turned into a Roasted Pumpkin Soup!
As we know, the season of ghosts and ghouls is not just about dressing up in scary, polyester costumes and letting your children eat more sweets than they would consume across the entire year. The falling leaves and the chill in the air also bring a whole new selection of sumptuous seasonal foods. And pumpkins are not just for carving!
This Roasted Pumpkin Soup recipe is so simple; it’s all bringing out the flavour of the pumpkin with complementary spices.
Simply slice the pumpkins in half, drizzle with a light oil, and sprinkle with spices – I used smoked paprika, nutmeg and caraway seeds. Roast them in the oven for a delicious smokey flavour, and scoop out the flesh into the softened onions and garlic, and simmer in stock before you blend. Full instructions can be found in the recipe below.
The soup is delicious topped with some toasted pumpkin seeds, or a drizzle of chilli sauce if you like it hot!
If you love soup, then check out some of my other soup recipes – there’s my Mexican Black Bean and Sweetcorn Soup, a super simple Butternut Squash and Coconut Soup, and one which you might want to save for January, the Cleansing Detox Soup.
What’s your favourite soup? Leave me a comment, I’d love to hear from you.
- 2-3 small to medium pumpkins - any variety you like
- 1 tbsp organic sunflower oil
- 1 tbsp coconut oil
- 2 onions, roughly chopped
- 3 cloves garlic, crushed
- 1.5L vegetable stock
- Sea salt or Himalayan salt and Black Pepper
- Preheat the oven to 200C/400F
- Slice the pumpkins in half lengthways and arrange on a baking tray
- Drizzle with the oil
- Sprinkle with spices and season
- Roast in the oven for 30-45 minutes until soft
- Meanwhile warm the coconut oil in a large saucepan
- Soften the onions and garlic for 5-10 minutes
- When the pumpkins are soft, remove from the oven and allow to cool
- Remove the seeds and set aside (you can roast these again at a later date)
- Scoop out the pumpkin flesh into the softened onions and garlic
- Add the stock and simmer for 10 minutes
- Blend the soup with a stick blender and serve straight away
- Will keep in an airtight container for a few days in the fridge for some soupy loveliness whenever you fancy