Roast Pumpkin Soup

Roast Pumpkin Soup

Our creamy roast pumpkin soup recipe is quick and easy to make and also has a depth of flavour for true winter comfort, plus an added zinc and vitamin E boost!

Ingredients:

  • 1 kg pumpkin, peeled, chopped

  • 3 cloves garlic (cut the tops off before roasting)

  • 1 medium brown onion, peeled, chopped

  • 1 tablespoon olive oil

  • 3 cups (750mL) chicken stock (or vegetable stock for veggies)

  • 2/3 cup (160mL) cream

  • 1 teaspoon fresh thyme, finely chopped

  • Salt

  • Freshly ground black pepper

Method:

  1. Preheat your oven to 200°C or 180°C fan-bake.

  2. Combine pumpkin, garlic and onion in a large baking dish and place a few teaspoons of Waihi Bush Organics Coconut Oil.

  3. Roast for about 40 minutes tossing at the 20 minute mark to distribute the oil then remove garlic and put this aside to cool. 

  4. Continue roasting the pumpkin and onion for about another 20 minutes or until soft.

  5. Squeeze the roasted garlic out of its skin into a large saucepan or pot add roasted pumpkin and onion, then blend or process the roasted vegetables with stock until smooth.

  6. Place saucepan over medium heat and stir until hot.

  7. When warm, stir in cream and thyme, and season to taste with salt and pepper.

  8. Serve your pumpkin soup with hot crusty bread. Garnish with roasted pumpkin seeds and a drizzle of Waihi Bush Organics Pumpkin Seed Oil or your Waihi Bush Organics oil of choice.

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