Easy Roast Pumpkin Soup

Can you believe it’s nearly the end of October already and Halloween is rapidly approaching which means pumpkins, pumpkins and yes…you guessed it more pumpkins! So here is the perfect roast pumpkin soup for you all.

To be honest I make this soup more for my Wife and Son as my soup craving generally gravitates towards a chunkier more rustic type of soup but hey all to their own I guess. Even here in the south of Spain we can feel the chill setting in, especially in the evening and early morning so this heartwarming soup is the ideal weeknight topped with sour cream, pumpkin seeds and served with loads of buttered baguettes. Have you started drooling yet? I thought so!

You don’t need to stick to a single type of pumpkin here, go ahead and use any type of squash. Butternut and acorn squash would work beautifully in this soup. To extract maximum flavor from the vegetables I roast the whole lot before adding to the pot and cooking with stock and finally blending to a velvety consistency. For additional creaminess and to help thicken the pumpkin soup I also add a single potato. As for the other veg, I used carrot, celery and onion. I tend to stay away from peppers for this soup, everything tends to start tasting only of peppers if you do add them. As for herbs, some fresh parsley and thyme did wonders.

So how did this roast pumpkin soup go down with the family? They loved it of course and there are leftovers for lunch for the entire week!

Roast pumpkin soup

(4 votes, average: 4.00 out of 5)
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4 from 4 reviews

• Yield: 6-8

Ingredients

• 1 medium pumpkin or squash of your choice
• 2 medium Spanish onions
• 2 medium carrots
• 1 medium potato
• 4 peeled cloves of garlic
• 3 stalks of celery
• 4 cups chicken or vegetable stock
• Fresh thyme and parsley
• Salt and pepper
• Sour cream

Instructions

1. Cut all veg into chunks and place in a roasting tray.
2. Coat with olive oil and add a generous amount of salt and pepper.
3. Roast for 40 minutes until veg is soft and has a decent amount of colour.
4. Transfer to a large pot and add your stock, thyme and parsley.
5. Cook for an additional 5 to 10 minutes.
6. Transfer to a blender in batches or use a stick blender to blend to a smooth puree.
7. Serve with sour cream and pumpkin seeds for some texture.
8. Don’t forget the warm buttered baguette for dunking.

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