Creamy Roast Pumpkin Soup

Creamy Roast Pumpkin Soup

What's not to love about pumpkin soup? Sweet and silky smooth, this Creamy Roast Pumpkin Soup recipe is delicious and so easy.

  • 1kg pumpkin, peeled, de-seeded and chopped
  • 3 tbsp olive oil
  • 2 leeks, trimmed and sliced
  • 2 cloves garlic
  • Salt and pepper to taste
  • 1L chicken/vegetable stock, warmed
  • 2 tbsp cream
  • Continental parsley to serve


Method (Serves 4-6)

Preparation: 15 minutes
Cooking Time: 40 minutes (plus 20 minutes cooling time)

  1. Pre-heat oven to 180°c fan-forced.
  2. In a large bowl, toss the pumpkin, leeks and garlic in oil, sprinkle with salt and pepper. Place in a large baking tray and roast for 30-40 minutes or until tender and starting to go golden on the edges.  Leave to cool for 20 minutes before blending.
  3. Using your Russell Hobbs blender, puree the warm roast vegetables with the warm stock for 1-2 minutes (in batches).
  4. Return the mixture to a large saucepan and heat to serving temperature (don’t let it boil). Taste, adjust the seasoning, and serve with a drizzle of cream, chopped parsley and hot crusty bread. Yum.

TIP: Pour 1/2 a cup of hot water into the roasting pan when you are about to blend the last of the pumpkin and pour this into the blender.  This will lift the last of the flavours from the roasting pan and add a little flavour intensity to your soup.