Roasted Pumpkin Soup
Velvety butternut pumpkin soup — cheap, freezer-friendly and full of flavour.
No reviews yet- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
- Est. cost
- $10.32
About $1.72 per serve. Costs are estimates in AUD, not live supermarket prices.
Ingredients
About this recipe
Roasting the pumpkin first gives this classic Australian soup a deeper, sweeter flavour. It's naturally creamy without much cream and costs very little per bowl.
Method
Step 1
Preheat the oven to 200°C. Toss the pumpkin, onion and garlic with the oil on a lined tray.
200°C
Step 2
Roast for 30 minutes until the pumpkin is soft and golden at the edges.
30 min200°C
Step 3
Squeeze the garlic from its skin into a large pot. Add the roasted vegetables and stock. Simmer for 10 minutes.
10 min
Step 4
Blend until smooth. Stir in the cream, season to taste and serve.
Tip: A stick blender used straight in the pot saves washing up.
Cooking tips
Let the soup cool slightly before blending, and never fill the blender more than halfway.
Storage
Refrigerate for up to 4 days or freeze in portions for up to 3 months.
Reviews
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