SOUP
Roasted Pumpkin Soup
Sweet roasted pumpkin, thyme and a little cream make this an easy, warming bowl for a cool evening.
Gather what you need
Ingredients
NUTRITION
Nutrition per serving
- Calories
- 181 kcal
- Protein
- 4.0 g
- Fat
- 13.0 g
- Carbs
- 15.0 g
Estimated values per serving.
Ingredient Visual Board
View Ingredients Image
The visual board and instructions describe the original recipe for 4 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Heat the oven to 220°C (425°F). Toss the pumpkin with about half the olive oil and a pinch of salt. Spread it on a baking tray and roast until tender and lightly golden, 18–20 minutes.
Meanwhile, warm the remaining oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and thyme leaves for 30 seconds, then pour in the vegetable broth and bring to a gentle simmer.
Add the roasted pumpkin and simmer for 3–5 minutes. Remove the thyme stems, then blend until smooth. Stir in the cream and black pepper; taste and add salt as needed.
Toast the pumpkin seeds in a dry skillet for 2–3 minutes, shaking the pan often. Serve the soup warm with the toasted seeds on top.
GOOD TO KNOW
Kitchen Notes
- Cut the pumpkin into evenly sized pieces so they roast at the same pace.
- For a thicker soup, start with a little less broth and add more after blending until it feels right.
Storage & reheating
Storage: Transfer leftovers to a shallow covered container and refrigerate within 2 hours. Use within 3–4 days.
Reheating: Warm gently in a saucepan, stirring often, until hot throughout (74°C / 165°F). Add a splash of broth if the soup has thickened.
FROM SUE · PRINTABLE RECIPE
Roasted Pumpkin Soup
Sweet roasted pumpkin, thyme and a little cream make this an easy, warming bowl for a cool evening.
Prep: 10 minutes · Cook: 30 minutes · Total: 40 minutes · Serves: 4
Ingredients
- 600 g Pumpkin, peeled and cut into 2 cm cubes
- 1 Onion, roughly chopped
- 2 cloves Garlic
- 3 sprigs Fresh thyme
- 1 tbsp Olive oil
- 700 ml Vegetable broth
- 80 ml Cream
- 2 tbsp Pumpkin seeds
- ½ tsp Black pepper
- to taste Salt
Instructions
- Heat the oven to 220°C (425°F). Toss the pumpkin with about half the olive oil and a pinch of salt. Spread it on a baking tray and roast until tender and lightly golden, 18–20 minutes.
- Meanwhile, warm the remaining oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and thyme leaves for 30 seconds, then pour in the vegetable broth and bring to a gentle simmer.
- Add the roasted pumpkin and simmer for 3–5 minutes. Remove the thyme stems, then blend until smooth. Stir in the cream and black pepper; taste and add salt as needed.
- Toast the pumpkin seeds in a dry skillet for 2–3 minutes, shaking the pan often. Serve the soup warm with the toasted seeds on top.
Kitchen notes
- Cut the pumpkin into evenly sized pieces so they roast at the same pace.
- For a thicker soup, start with a little less broth and add more after blending until it feels right.