Roasted Pumpkin Soup

Submitted by The Farmhouse Kitchen | Print this page
A creamy classic

  • 1kg Pumpkin cut into 8 wedges skin on, de-seeded
  • 1 onion
  • 1ltr of stock (chicken or vegetable) 
  • 1tbs olive oil 
  • 200ml Cream 
  • Parsley - finely chopped 
  • Salt and Pepper 
Place wedges of pumpkin on baking tray with non stick baking paper and bake in oven at 180°c for about 1.5 hours until caramelised and pumpkin is soft. 
Cool pumpkin and scoop out flesh.
In a large saucepan set to medium heat, add oil and onion. Cook until soft. 
Add in pumpkin and stock. Bring to the boil and simmer for 5 mins. Add cream and parsley. 
Remove from heat and blitz until smooth with a stick blender. 
Season to taste with salt and pepper.

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