When the weather turns frosty – nothing beats home made pumpkin soup.
Smooth, creamy and totally heart warming – this simple soup is always a winter winner.
Grace and Harry love to cradle their warm bowls filled with orange puddles of whole food goodness and slurp until only pieces of bread can mop up the last drops.
You’re going to adore this soup too.
Not only is it deeelishhhhhhh.
BUT – this simple recipe enlists your oven to do all of the hard work for you.
The oven not only cooks the pumpkin infusing it with garlic and thyme but reveals more of the pumpkin’s natural sweetness – creating an even more intensely flavoured soup.
After a quick blitz in your blender along with chicken stock and a final simmer – your soup is done.
Yum.
To make your own pumpkin soup simply…
Begin by preheating your oven to 190 degrees celsius (370 F) and line an oven tray with baking paper.
Cut pumpkin into small cubes (approx. 1.5 cm x 1.5 cm).
Arrange pumpkin and garlic on prepared oven tray, top with sprigs of thyme, season with sea salt and pepper and drizzle with olive oil. Toss to combine.
Bake for 30 minutes or until the pumpkin and garlic are tender.
Place half the pumpkin and three garlic cloves into the jug of your food processor. Add 500 ml of good quality chicken stock and blitz.
Pour the creamy soup into a large saucepan. Place remaining pumpkin, garlic and 500 ml chicken stock into the jug of your food processor and blitz until smooth. Add to the saucepan.
Place the saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 5-10 minutes or until the soup has thickened slightly.
Divide the soup between bowls. Top with a little cream (if desired), a sprig of fresh thyme and a little salt and pepper. Enjoy X 
pumpkin soup
- Total Time: 55 mins
- Yield: serves 4
Description
pumpkin soup serves 4
Ingredients
- 800 grams japanese or butternut pumpkin, peeled and diced
- 8 sprigs of thyme
- 6 cloves of garlic
- 2 tablespoons olive oil
- sea salt and black pepper, finely ground
- 1 litre of good quality chicken stock
- cream, sprigs of thyme – to serve
Instructions
- Preheat oven to 190 C (370 F) and line an oven tray with baking paper. Arrange pumpkin, thyme and garlic on oven tray – drizzle with olive oil and season with sea salt and pepper. Toss to combine. Bake for 30 minutes or until the pumpkin and garlic are tender. Place half of the pumpkin, 3 garlic cloves and 500ml of chicken stock into the jug of food processor. Blitz until creamy and smooth. Pour into a large saucepan. Place remaining pumpkin, garlic and chicken stock into the jug of your food processor and blitz again until smooth and creamy. Add to the saucepan. Place saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 5-10 minutes or until the soup has slightly thickened. Divide between bowls, top with a little cream (if desired), sprig of thyme and a little salt and pepper. Enjoy X
- Prep Time: 10 mins
- Cook Time: 45 mins
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