Pumpkin soup can be a delicious, hearty meal in and of itself, or it can be a great starter for a larger meal. This recipe is easy to follow, and you'll love the results!
​

Creamy, nutritious, and easy to make. A classic favourite for cold nights. ​

Ingredients:
​

1 medium-sized pumpkin, peeled, seeded, and cubed
1 onion, chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken or vegetable stock
1/2 cup light cream
1 tablespoon honey

Instructions:

1. Preheat oven to 375 degrees F or 190 degrees C.
2. In a large bowl, mix together pumpkin, onion, garlic, olive oil, cumin, coriander, salt, and pepper.
3. Spread mixture onto a baking sheet and roast for 25 minutes, stirring a few times during cooking.
4. Remove from oven and let cool slightly, and blend.
5. In a large pot, bring stock to a boil.
6. Add vegetable puree, blend again, and return to a boil.
7. Reduce heat and simmer for 10 minutes.
8. Stir in cream and honey and simmer for another 5 minutes.
9. Serve hot.

And voila! You now have a thick and creamy soup loaded with flavour. Try this recipe tonight or when you're in the mood for some hearty soup to keep you warm.

Do you have pumpkin soup tips you'd like to share? Don't be shy and share them in the comment section below.

 

[Malcolm]

How many serves does this soup recipe make?

 

[Ricci]

I am in love with a good pumpkin soup, make it all the time during the cooler months. Wil tuck this recipe away for future use for sure.

 

[hdhensel]

Delicious, Hearty Roast Pumpkin Soup​

Pumpkin soup can be a delicious, hearty meal in and of itself, or it can be a great starter for a larger meal. This recipe is easy to follow, and you'll love the results!
​

View attachment 2081
Creamy, nutritious, and easy to make. A classic favourite for cold nights. ​

Ingredients:
​

1 medium-sized pumpkin, peeled, seeded, and cubed
1 onion, chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken or vegetable stock
1/2 cup light cream
1 tablespoon honey

Instructions:

1. Preheat oven to 375 degrees F or 190 degrees C.
2. In a large bowl, mix together pumpkin, onion, garlic, olive oil, cumin, coriander, salt, and pepper.
3. Spread mixture onto a baking sheet and roast for 25 minutes, stirring a few times during cooking.
4. Remove from oven and let cool slightly, and blend.
5. In a large pot, bring stock to a boil.
6. Add vegetable puree, blend again, and return to a boil.
7. Reduce heat and simmer for 10 minutes.
8. Stir in cream and honey and simmer for another 5 minutes.
9. Serve hot.

And voila! You now have a thick and creamy soup loaded with flavour. Try this recipe tonight or when you're in the mood for some hearty soup to keep you warm.

Do you have pumpkin soup tips you'd like to share? Don't be shy and share them in the comment section below.

How does one stir (several times) pieces of pumpkin that are being roasted under an oven grill??