Entre' Lunch Main Soup Vegetarian

Easiest Pumpkin Soup Ever

Winter is the perfect time to have pumpkin soup. This one is the easiest and tastiest pumpkin soup I have ever made.

It does have chicken stock in it but if you can swap it for vegetable stock or a chicken flavoured vegan/vegetarian-friendly stock.

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Easiest Roasted Pumpkin Soup Ever

A perfect meal at lunch or dinner
Course Entre’
Keyword pumpkin, soup, vegetables
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Servings 10
Calories 62kcal

Ingredients

  • 1.5 kg Jap pumpkin skin on, cut and seeds removed
  • 2 onions halved, skin on
  • 1 bulb garlic unpeeled, whole
  • 60 ml extra virgin olive oil
  • Sea salt and cracked black pepper
  • 1 ltr chicken stock
  • 500 ml water
  • Single pouring cream or sour cream to serve (optional)

Instructions

  • Preheat oven to 200°C (400°F). Place the pumpkin, onion, cut-side up, and the garlic on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper.
  • Cook for 1 hour–1 hour 10 minutes or until onion is caramelised and pumpkin is soft. Set aside until cool enough to handle. Scoop out the flesh of the pumpkin into a large saucepan. Remove the onion and squeeze garlic from their skins and add to the pan.
  • Add the stock and water, and, using a hand-held stick blender, blend the soup until smooth. Place the soup over medium heat to warm through. If a thicker soup is required simmer for 10 minutes or until desired thickness is achieved.
  • Sprinkle with pepper and drizzle with cream (if using) to serve.

Nutrition

Calories: 62kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

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