Roasted Pumpkin Soup

Roasted Pumpkin Soup

My girls love this dish; it’s probably one of their favourite soups!

We make this soup all the time, especially during those colder, wintery days. I don’t always use a specific recipe for Pumpkin Soup. Sometimes, it’s just pumpkin and whatever else I have in the fridge or pantry (potato, carrot, leeks or sweet potato), bit of garlic, stock and a pinch of nutmeg. It really is that easy.

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However, when I do plan ahead to make this soup, I always use the recipe below.

I started using this method for roasting the pumpkin, rather than boil, after I got the idea off a TV program a while back. By roasting it, the sweet flavour of the pumpkin is enhanced. Sometimes I add a couple of carrots and a sweet potato to this recipe too. These enrich the colour & beautifully compliment the sweetness & flavour of the dish. Instead of sour cream, I also love the Philadelphia Cream for Cooking.

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Ingredients

1 tablespoon olive oil

1 large onion

2 garlic cloves

1kg butternut pumpkin

500g potatoes

1 litre of chicken stock (or vegetable)

1/3 cup sour cream (+ extra for serving)

2 tablespoons finely chopped chives

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Enjoy!

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