My daughter is a huge fan of root vegetables – pumpkin, butternut squash, sweet potato, yam, etc. And my previous Best Butternut Sweet Potato Soup was made especially for her. This Easy Roasted Pumpkin Soup is a simplified version that is super easy and nutritious to prepare.
When choosing pumpkins, I’ll usually go for the smaller ones as they tend to be more succulent and tender. Even though pumpkin is usually a Fall / Winter kind of food, this is one soup you’ll want to make anytime of the year. This recipe does not require any cream but if you could most definitely add in some for that extra smoothness.
1 pound (450g) Japanese pumpkin (Australian pumpkin works well too)
1 head garlic – slice ¼ off the top
½ large white onion – diced
3 cups (650ml) chicken or vegetable stock
¼ tsp ground cinnamon
Few dashes of ground nutmeg (optional)
Salt and black pepper to taste
serves 3 – 4
Preheat oven at 400°F/200°C.
Remove seeds and slice pumpkin into large quarters.
Drizzle some olive oil into the garlic cloves and season with salt and pepper. Wrap the garlic with aluminum foil.
Place pumpkin on a large baking tray and lightly coat with olive oil. Add with garlic onto the tray.
Roast for 30 to 40 mins until soft and tender.
Remove from oven and allow to cool for 10 mins before peeling off the pumpkin skin.
Squeeze out the roasted garlic and set aside.
In a large pot, add in some olive oil and sauté the onion, cinnamon and nutmeg (if using) over medium heat until soft.
Add in stock, pumpkin, roasted garlic and mix well.
Bring to boil and simmer for 10 mins.
Puree with an immersion blender or pour into a blender.
Transfer soup back into the pot and season with salt and pepper.
If the consistency is too thick, add in more stock.