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Roast Pumpkin Soup Recipe

Roast Pumpkin Soup
How to make Roast Pumpkin Soup

A comforting bowl of pumpkin soup with the flavour-goodness of honey and cream.

  • Total Cook Time 55 mins
  • Prep Time 10 mins
  • Cook Time 45 mins
  • Recipe Servings2
  • Medium

Ingredients of Roast Pumpkin Soup

  • 1/2 Pumpkin (split in two)
  • 1 tsp Honey
  • 1 cup Cream
  • 1 clove Garlic (skin removed
  • 1 Onion
  • 2 litre Chicken stock
  • Olive oil
  • Salt and pepper
  • 2 Red chillies (1 deseeded), finely chopped
  • 2 Lemons (juiced)
  • 1 Lemon zest
  • Extra virgin olive oil
  • Handful Thyme

How to Make Roast Pumpkin Soup

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Preheat the oven to 180-200 degrees C.
Cut the pumpkin in half, remove the seeds and slash it in.
Drizzle some olive oil, salt and pepper and rub well on the cut side of the pumpkin.
Poke the red chilly and place it inside the pumpkin with thyme.
Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast.
Remove from the tray and allow the tray to cool.
Scoop the flesh of pumpkin into a saucepan. Add onion, garlic and 1 cup of chicken stock and blend the mixture.
Heat pan, add rest of the chicken stock, honey and cream. Bring to gentle simmer and season to taste.
Make the masala with finely chopped red chilly, lemon zest, some lemon juice, some extra virgin olive oil, salt and pepper.
To Serve: Pour into individual cups and garnish with masala.

Key Ingredients: Pumpkin (split in two), Honey, Cream, Garlic (skin removed, Onion, Chicken stock, Olive oil, Salt and pepper, Red chillies (1 deseeded), Lemons (juiced), Lemon zest, Extra virgin olive oil, Thyme

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