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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h10

Simple, fresh n' nutritious soup.
My daughter is mad about this soup and was so happy that we were given a left over pumpkin this weekend!

Ideal for lunch or supper as it is a heavy filling soup.

Keeps in an air tight container in the fridge for a few days.

I occassionally freeze it in small portions, but takes ages to defrost.

Experiment by replacing pumpkin with other squashes (butternut has a similar flavour)or by adding other vegetables, herbs, Garlic etc and let me know how you get on.

Posted by GreenLeaf from Essex, England, United Kingdom • Published See GreenLeaf's 52 projects »
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  • How to cook pumpkin soup. Easy Roast Pumpkin Soup - Step 1
    Step 1

    Get your ingredients together and turn your oven on Gas mark 6 (200)

    Put a little oil into your tin and place in the oven to heat up.

  • How to cook pumpkin soup. Easy Roast Pumpkin Soup - Step 2
    Step 2

    While the oven heats up chop the pumpkin into small chunks.

    Remove the tin from the oven and add the pumpkin, onion and tomatoes.

  • How to cook pumpkin soup. Easy Roast Pumpkin Soup - Step 3
    Step 3

    Add your rosemary and thyme (dried or fresh) on top.

    Mix to coat pices in oil and return to oven.

    Bake for about 40 mins or until soft.

  • How to cook pumpkin soup. Easy Roast Pumpkin Soup - Step 4
    Step 4

    Once you veg is cooked, remove form the oven and leave to cool slightly.

    If using Oxo or stock cubes follow te directions and make your stock.

  • Step 5

    If you wish to have a SMOOTH soup place all your vegetables and stock into a blender and blend until smooth.
    Do not blend to hot or the liquid might spit at you!

    If you wish to have a CHUNKY soup- mash your vegetable with a fork and gradually add the stock.

  • How to cook pumpkin soup. Easy Roast Pumpkin Soup - Step 6
    Step 6

    Place soup into you pan and heat through on a gentle heat for 10 mins.

    serve and enjoy!

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