This delicious roasted pumpkin soup is perfect for lunch on cold winter days! Simply use up some leftover roasted pumpkin purée, use a tinned version (if you can get it), or roast some pumpkin yourself!
For this roasted pumpkin soup, I used the leftover pumpkin purée I made for my Spiced Pumpkin Traybake recipe. If you want to know how to make your own pumpkin purée, then I´d recommend checking out the recipe for roasting pumpkin there!
Unfortunately, it is very difficult to buy pumpkin purée in the UK, unlike in the States where you are able to buy it in tins. However, as I mentioned above, you can simply make your own! Click here for the recipe!
Also, if you are making your own pumpkin purée and are wondering what to do with the leftover pumpkin “guts”, why not check out this recipe for a Pumpkin Gut Loaf Cake with Cream Cheese Frosting!
How do you make this roasted pumpkin soup?
This homemade roasted pumpkin soup is really easy to make: Simply add an onion, garlic and some ginger to a pot and fry for a few minutes. Add some vegetable stock and your roasted pumpkin purée, simmer for 10 mins and then blend into a lovely creamy soup!
If you like, you can serve the soup with a drizzle of cream, balsamic vinegar, pumpkin oil and some toasted pumpkin seeds! Yummy!
As with every soup, this roasted pumpkin soup is delicious served with some crusty bread. If you are looking for some quick and easy homemade bread, try out my recipes for Classic Irish Soda Bread, Cheddar Cheese and Chive Soda Bread, or this Wholemeal, no-knead Seeded Loaf!
For more winter-warming soups, check out my recipe for carrot, lentil and ginger soup or my Grandma´s amazing vegetable soup!
Roasted Pumpkin Soup |
With Homemade Pumpkin Purée
Recipe
Ingredients (2 servings):
- 450g roasted pumpkin purée
- 1 tsp olive oil
- 1 large white onion
- 2 cloves garlic, minced
- 1 tsp easy minced ginger (or a thumb-sized piece of fresh ginger, minced or finely sliced)
- 500ml boiling water
- 1 vegetable stock cube
- salt, pepper, (chilli flakes, turmeric, etc., optional)
- pumpkin seeds, fresh cream, pumpkin oil or balsamic vinegar, fresh parsley, to serve (optional)
Method:
- If you are not using leftover or shop-bought pumpkin purée, check out my recipe for making pumpkin purée here.
- Start by roughly chopping the onion. Heat a little olive oil in a large pot over alow heat and sauté for a few minutes until they start to soften.
- Add in the garlic and ginger and cook for a further minute.
- Next, dissolve the stock cube in 500ml of boiling water. Then add the vegetable stock to the pot, followed by the pumpkin purée.
- Turn up the heat, and leave the soup to simmer for about 10 minutes.
- Finish the roasted pumpkin soup by blending it with a hand blender until smooth. Season generously with salt and pepper (and other spices, optional).
- If you want, you can sprinkle some toasted pumpkin seeds over your soup. To do so, heat a frying pan over a medium-high heat (no oil!). Add the pumpkin seeds to the hot frying pan, moving them around constantly to avoid them burning. They will make a “popping” sound when they are done, it shouldn´t take more than a minute or two.
- Serve the soup drizzled with a little fresh cream or balsamic vinegar, freshly chopped parsley, your toasted pumpkin seeds and a slice of crusty bread!
