Perfect Pumpkin Soup

Claire | Eat Beautiful on a Budget
by Claire | Eat Beautiful on a Budget
6 Serves
55 min

Autumn is well and truly here. Golden leaves are tumbling down, nights are getting longer and it's sweater weather! Nothing compares to the autumnal classic that is Pumpkin Soup. It’s velvety, sweet and nourishing - it’s basically heaven in a bowl. Curling up on the sofa with my snuggle blanket, favourite woolly socks, hugging a bowl of Pumpkin Soup while watching telly is definitely a very happy place to be.


Pre-roasting the pumpkin pieces and onion gives this soup its rich flavour as the veggies caramelise – unleashing the most decadent flavour. Serve with a sprinkle of dried chilli flakes for a little punch and freshly grated nutmeg for an aromatic finish.

Perfect Pumpkin Soup
Recipe details
  • 6  Serves
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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Ingredients
  • 1.5 kg pumpkin (I use Crown Prince and Butternut)
  • 2 large brown onions
  • 1/2 bulb garlic (approx. 6-8 cloves)
  • 500mL vegetable stock
  • Salt & pepper
  • 2 tablespoons olive oil
  • 2 teaspoons dried chilli flakes
  • 1 teaspoon freshly grated or ground nutmeg
  • 1/2 cup roasted chopped hazelnuts or walnut pieces
Instructions
Pre-heat the oven at 220°C (I set mine on the top n’ bottom oven + fan force setting when roasting veggies).
Peel and roughly chop the pumpkin and brown onion into large chunks (approx. 5 cm), place on a baking tray along with the garlic cloves. (I like to keep my garlic in their little shells-this not only stops them from burning, but they turn into delicious little gooey caramelised sweets that will easily slide from the shell when roasted). Drizzle with olive oil and season with salt & pepper.
Roast for at least 45 minutes, until golden, turning every 10 minutes to achieve a nice even roast.
Remove from the oven to slightly cool, and don’t forget to gently squeeze the gooey caramelised garlic from their shells too!
Pop the vegetable stock into a large pot. (I use Kallo organic vegetable stock cubes - 1 stock cube creates 500mL of stock).
Add the roasted veggies to the pot and blitz with a hand blender until smooth and velvety. And then heat to your optimum soup temperature.
Serve with a sprinkle of dried chilli flakes, roasted chopped hazelnuts/walnut pieces and a dusting of freshly grated nutmeg.
Tips
  • Adjust the consistency of your soup to your taste by adding and blending more water. If you like thick, creamy style soup hold back the H20. Prefer a thinner consistency? Add at least another 1 & 1/2 cups water.
Claire | Eat Beautiful on a Budget
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