A Fresh, Simple Roast Pumpkin Soup for Spring

If soups are already a part of your regular meal plan then I am preaching to the converted. They are such an easy way to take in nutrients,  you can’t go wrong. They are kind to your digestive system, and if you are anything like me and you want ease in the kitchen then this soup is one to have in your repertoire. There are so many versions of pumpkin soup – spiced up with cumin, cardamon, ginger or with traditional Italian herbs. Then with added cream, yoghurt or coconut cream for extra comfort. Despite these many variations one thing will never change in how I throw together pumpkin soup. I simply will never make it without roasting the pumpkin first. So whatever the spices or cream, I will always make this Simple Roast Pumpkin Soup.

Roasting is easy

Take a whole pumpkin and cut it in half. Let it become soft and slightly caramelised in the oven then scoop out the seeds. Roasting the pumpkin gives this soup such a wonderful depth of flavour. Once you have made it this way once you will never go back. By this method I save on elbow grease (no peeling and minimal chopping) and I maximise flavour.

It Goes Far

Simple Roast Pumpkin soup is popular in my family particularly with my youngest. We enjoy soups all the time. It’s a great way to get everyone eating immunity boosting vegetables when we need it most. And to make a soup often doesn’t take a huge investment of time.  Because Simple Roast Pumpkin is a favourite I make a big batch from a pumpkin 3-4 kg in weight. It can be enough for dinner with seconds, then leftovers for another meal, or to freeze for later and to take to work or school for lunch. It goes far and is delicious.

So how will you flavour your Simple Roast Pumpkin Soup? Do you like cumin or cardamon? Perhaps other curry spices? Or do you opt for oregano or thyme to let the pumpkin flavour shine through. Whatever you choose combine it with roasting the pumpkin and you are all set for a warm comforting meal. BTW I like to spice my soup with cumin, ginger and garlic particularly now we are coming into Spring and I crave fresh, lighter flavours.

PS: This soup is fabulous with my brother’s sour dough loaf. If he ever lets me have the recipe I will be sure to share it with you!

Simple to prepare but so delicious, roast pumpkin soup at its finest.

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Simple Roast Pumpkin Soup

A fresh light soup rich with roasted flavours. You can't go wrong.

Keyword Simple Roast Pumpkin Soup

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Ingredients

• 1 whole pumpkin of your choice I like Kent or Butternut
• 2 cloves garlic finely chopped
• 2 cm ginger finely chopped
• 2 onions sliced
• 2 tbsp cumin
• 8 - 10 cups vegetable stock
• 1 400g tin coconut cream

Instructions

1. In an oven preheated to 200°C roast the pumpkin which has been cut in half. When pumpkin is soft and caramelized scoop out the seeds. Gently fry the onion, garlic, ginger and cumin in a little oil. Add the flesh of the pumpkin. Add the stock and cook for 20 minutes until all ingredients are soft. Then blend with a stick blender until smooth. Stir in coconut cream, heat through and serve with crusty bread.