Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
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Roast Pumpkin Soup

5 from 5 reviews

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!

Ingredients

Instructions

  1. Preheat the oven to 200°C/390°F.
  2. Peel the pumpkin and sweet potatoes and chop them into large chunks, about 5 cm (2 inches) in size.
  3. Peel the onion and cut it into quarter wedges.
  4. Place the vegetables onto a large baking tray.
  5. Drizzle the olive oil over the vegetables, and sprinkle over the ground cinnamon and freshly ground nutmeg.
  6. Roast the vegetables for about 1 hour until they are golden and cooked through.
  7. When the vegetables are nearly done, bring the vegetable or chicken stock to the boil.
  8. Place the roasted vegetables into a large saucepan, and pour over just enough stock to cover the vegetables.
  9. Bring the saucepan to a gentle simmer.
  10. Take the saucepan off the heat.
  11. Use a stick blender to purée the soup. Alternatively, purée the vegetables with some stock in a blender, though you will have to do this in a few batches.
  12. If the soup is a bit thick, add some more stock or hot water to thin out the soup to your liking.
  13. Heat the soup until it is gently simmering and taste for seasoning.

Kitchen Notes

TYPES OF PUMPKINS
Feel free to use pumpkin, sweet potatoes, butternut squash, or a combination.

SERVING SOUP AS A STARTER
I once served this soup as a starter at a cocktail party and it was an instant hit. Poured into little espresso cups, they were a dainty surprise to our guests and it set the tone nicely for the canapés which followed. Allow guests to top up with a big jug of soup nearby.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.