Thursday, July 20, 2006

Roast Pumpkin Soup Recipe


This rich roasted pumpkin and garlic soup is lightly spiced with cumin, nutmeg and pepper. We top the soup with a swirl of cream and a sprinkling of nutmeg, and serve it with a thick slice of crusty bread.

You will need about 1.5kg of pumpkin to yield the 1kg of peeled, deseeded pumpkin needed for this recipe.

Makes about 1.25 litres (5 cups) of soup.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

4 medium cloves garlic, unpeeled
1kg peeled, deseeded pumpkin
1 tablespoon (20ml) oil
1 large (about 160g) onion, finely chopped
1/2 teaspoon ground nutmeg
1 teaspoon ground cumin
Salt and pepper, to taste
1 litre (4 cups) vegetable or chicken stock*
Cream, for serving
Ground nutmeg, for serving

Preheat oven to 190 degrees Celsius (170 degrees fan-forced).

Chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time). Place pumpkin and unpeeled garlic cloves in a baking tray/dish, drizzle with three teaspoons of the oil and toss to coat with oil. © exclusivelyfood.com.au

Bake for 20 minutes, then remove the garlic so that it doesn't overcook. Continue baking pumpkin until tender and cooked through. Keep an eye on the pumpkin to ensure it doesn't burn.

Heat remaining teaspoon of oil in large (at least 2.7 litre capacity) saucepan over low heat. Add onion and cook, stirring often, for about 8 minutes until slightly softened. Add nutmeg, cumin, salt and pepper. Cook, stirring, for one minute.

Add pumpkin and stock and bring to the boil. Reduce heat and simmer, uncovered, until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.

Peel roasted garlic and add to saucepan. We allow the soup to cool for about half an hour before pureeing in batches in a blender. Be careful if pureeing the soup while it is still very hot.

Serve the soup hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.

Store soup in an airtight container in the refrigerator or freezer.

*If we are using a very strongly flavoured stock, we dilute it 50/50 with water (2 cups stock and 2 cups water).
© www.exclusivelyfood.com.au

90 Comments:

Blogger Karen Mason said...

Lovely soup

18/4/07 12:37 pm  
Anonymous Kylie Javier said...

This was so easy to make, and the roasted garlic tastes amazing. Thanks for the recipe!

23/4/07 10:36 pm  
Anonymous Anonymous said...

Delicious!!! And it really is easy to make.

11/5/07 6:48 pm  
Anonymous Anonymous said...

Thanks the soup was fantastic. Coming from a male who has never cooked a soup before it was very easy.

16/5/07 2:06 pm  
Anonymous Meg said...

Thanks for this great recipe ladies. My favourite pumpkin soup yet. Will definitely be making this again.

29/5/07 8:00 pm  
Anonymous Anonymous said...

I have been searching for a great pumpkin soup recipe for a long time, thank you ladies, wonderful.

31/5/07 7:18 am  
Blogger Platypus Beer said...

Hi, just finished cooking this.. and i must say it's such a lovely soup, will now be a part of my comfort food :-), blending it with a blender for a few seconds makes it creamier... thanks for the wonderful recipe...

9/6/07 8:53 pm  
Anonymous Anonymous said...

My wife has always made the best pumpkin soup until now....excellent receipe

13/6/07 7:18 pm  
Anonymous Anonymous said...

best ever

13/6/07 7:20 pm  
Anonymous Anonymous said...

Great Recipe Love the taste

16/6/07 2:24 pm  
Anonymous Anonymous said...

roast pumpkin soup is the best, try adding tomato in the roasting dish, adds a bit of sweetness.

17/6/07 11:11 am  
Anonymous Anonymous said...

very nice soup. Might add a little chilli next time for a bit of zing.

26/6/07 10:37 am  
Anonymous Anonymous said...

I was looking for a roast pumpkin soup with may be cumin or something, and there you were....
Thank you
I'm still in the process of cooking it, but I know it will be great.
If you want to spice it up, you could try adding Cayanne Pepper as apposed to chilli.
Deborah
PS Glad to see all the guys comments.
Try roast tomato soup as well

9/7/07 7:34 pm  
Anonymous Anonymous said...

I tried this recipe tonight. It was fantastic. Thanks so much! I'll definitely be trying more of the recipes on your site. They look great!!

27/7/07 6:54 pm  
Anonymous Anonymous said...

I was showing off this soup on dinner party last night. All my guests (15 of them) loved them! Thank you for the great recipe. I am looking forward to try out more of your recipes.

6/8/07 8:06 pm  
Anonymous Vera said...

The best pumpkin soup I have tasted!
Very Nice!

17/8/07 3:56 pm  
Anonymous Anonymous said...

mmmmmmmmmh!

29/8/07 3:36 am  
Anonymous Anonymous said...

Just beautiful not to mention easy, the flavour is something else!!!

11/9/07 7:39 pm  
Anonymous Anonymous said...

very yummy
Its a cold autum day and im just back from collage.
this soup will definatley heat me up.
Easy to make too!!!

6/10/07 2:32 am  
Blogger Chad said...

This might be a silly question, but what sort of pumpkin should I use?

9/10/07 4:51 pm  
Blogger Amanda & Debbie said...

We recommend that you use your favourite type of pumpkin. We like to use butternut pumpkin.

9/10/07 4:58 pm  
Anonymous Anonymous said...

Is it possible to put cinnamon or mixed spice in this for a warmer flavor? Would I want to omit the garlic if trying that?

22/10/07 11:29 pm  
Anonymous myriam said...

Had to get my first butternut of the season yesterday after reading your post. Loved the soup. Loved the full taste of the roasted pumpkin and garlic taste. Thanks for the great recipe.

23/10/07 5:49 pm  
Blogger Amanda & Debbie said...

Yes, you could add cinnamon or mixed spice to this recipe. We have seen pumpkin soup recipes that include both garlic and cinnamon, so we probably wouldn't omit the garlic.

27/10/07 10:27 am  
Anonymous Anonymous said...

Was a bit bland so I added more pepper and 3/4 t. of ground ginger. Perfect!

2/11/07 5:50 am  
Anonymous Mae said...

Great and easy recipe!! The pumpkin was a bit difficult to peel and cut, but well worth the effort. It is a hearty winter soup. For variety, try adding cooked rice and/or black beans.

4/11/07 6:21 am  
Anonymous Anonymous said...

I wouldn't alter anything. It is perfect as is. From one who didn't like pumpkin soup, that's saying something

28/1/08 7:52 pm  
Blogger Ellie said...

Gorgeous - I'm eating it as I type. Very high on the rotation, but can't imagine getting sick of it!

21/2/08 1:17 pm  
Blogger Natural Born Knitter said...

This is so tasty, I too am eating it as I type!

25/3/08 5:24 am  
Anonymous Anonymous said...

I loved this soup. I added paprika as well

17/4/08 2:49 am  
Anonymous Anonymous said...

So yummy! My two-year-old came back for seconds. I did it in the slow cooker when all combined. Delicious!

21/4/08 6:29 pm  
Anonymous Anonymous said...

Hi just wanted to leave a comment as i have just cooked this soup and it tastes divine. my husband and i love it and he is NOT a soup lover! Keep up the great work.

9/5/08 7:12 pm  
Anonymous Anonymous said...

This recipe is AMAZING! A great soup for winter and tastes so so good.

I could never stomach pumpkin soup before this recipe - now I am addicted.

A must to try.

14/5/08 10:32 pm  
Anonymous Anonymous said...

Not usually a fan of pumpkin soup, but I agree, this one is amazing! The best I have tasted.
Just one hint - I found the soup became way too thick whenI followed the instructions to reduce it. Will simmer with lid on next time.

7/6/08 5:20 pm  
Anonymous Jhi said...

the best i have ever tasted

22/6/08 5:52 pm  
Anonymous Anonymous said...

Amazing! so yummy and easy to make. thank you

9/7/08 3:55 pm  
Anonymous Anonymous said...

I used curry powder as I was out of cummin and added chopped mint as a garnish, Yum !

24/7/08 11:38 pm  
Anonymous Anonymous said...

Fantastic soup! I tossed finely chopped fresh rosemary in with the oil to roast on the pumpkin - delish! Thanks for the great recipe!

30/7/08 2:07 pm  
Anonymous Anonymous said...

Best soup ever! I added the tomato in the roasting pan like another user and absolutely loved the flavours! Also added extra garlic to ward off the winter colds!! My kids all loved it too.
Thanks alot.

1/8/08 4:58 pm  
Anonymous Anonymous said...

Amazing Soup!!! The best ever.

5/8/08 10:12 am  
Anonymous Anonymous said...

Hi0-
Terrble question, I know, but I am modifying this recipee for a camping trip, so: can I use canned pumpkin?

19/8/08 2:13 am  
Blogger Amanda and Debbie said...

We have never used canned pumpkin as it is not widely available in Australia. If it has a similar consistency to that of roasted pumpkin, we think it should be okay to use.

22/8/08 9:59 am  
Anonymous Anonymous said...

The best soup in the world. I gave the recipe to all my family and friends! Yummmmmm!!! :))))

5/10/08 7:52 am  
Anonymous Anonymous said...

Just wondering how many this recipe will serve? I need to make it as an starter for 8.

25/10/08 12:39 pm  
Blogger Amanda and Debbie said...

This recipe yields about 1.25 litres (five 250ml cups) of soup. We would serve about 200ml soup per person as a starter. If you double the recipe, you should have more than enough to serve eight people.

28/10/08 8:13 pm  
Anonymous Emilia said...

Great recipe and SO YUMMMMMY! Thank you... :)

28/1/09 8:34 pm  
Blogger sheda said...

i get compliments every time i make this soup - the best part is that it's so easy to make! (only down-side is the time-consuming process of preparing the pumpkin!) thanks for the great recipe :)

4/2/09 4:50 am  
Blogger George said...

I made it using 3/4 chicken stock and 1/4 smoked ham stock. I garnished it with finely chopped basil and a few drops of Tabasco. Thank you so much for the recipe, simple, original and easy to make and absoloutely delicious!

19/2/09 12:38 pm  
Anonymous Anonymous said...

I just wish there were a printable page option as you cannot even highlight and copy....

21/4/09 4:47 pm  
Blogger Amanda and Debbie said...

All pages are printer friendly (the ads and comments will not print out). Please use your browser's print function.

21/4/09 4:51 pm  
Anonymous Anonymous said...

Made this last year and just had to search the recipe again its soooooooo delicious!!!! I also add a little diced bacon when browning the onion, great the way it is but just adds a little extra flavour :) Thanx so much for this recipe!!!!!

26/4/09 3:05 pm  
Anonymous Anonymous said...

hi, all the comments are just so wonderful! how do i make vegetable stock? or is it ok if i use plain water instead of the chicken/ vegetable stock?

30/4/09 9:10 pm  
Blogger Amanda and Debbie said...

If you use water instead of the stock, the soup might not have enough flavour. A recipe for vegetable stock can be found here.

1/5/09 11:49 am  
Anonymous Anonymous said...

hi, thank you for the link to the vegetable stock. it says boil & simmer then strain through a fine sieve. does that mean that i boil all the veges until they are soft and mushy then strain (so i will get a cloudy looking vege stock)? sorry for asking this silly question, ive never made or seen anyone make a vege stock before. thank you very much!

2/5/09 7:45 am  
Anonymous Jennifer said...

This is the first recipe I cooked from the list on this site. (I love pumpkin soup). This and everything from this site I've cooked since then has worked perfectly.

Best soup ever! Thank you for such great recipes with brilliant instructions on how to cook them.

17/5/09 3:25 pm  
Anonymous Anonymous said...

lovely tasting soup - cooking it again tonight...

20/5/09 5:20 pm  
Anonymous Catro said...

This pumpkin soup is scrumbo and will be making it again asap!!! More soup recipes please!

24/5/09 8:58 am  
Anonymous Nat said...

Made this for dinner tonight and yummo!! Made a few little additions though, like the tomato idea previously stated but I also added a potato, chilli and extra garlic. Thanks guys!

1/6/09 10:25 pm  
Anonymous Amanda T said...

Very simple and packed with flavour. This is my first recipe from this website and I will definitely be trying more!!!

1/7/09 4:49 pm  
Anonymous Anonymous said...

This was the first time I had made pumpkin soup. I had to mash it because we don't have a blender but it was still delicious. Mum went back for seconds!

2/7/09 9:36 am  
Anonymous Alice said...

My first time making soup, ever. Was a huge success! The family complained that I didn't make enough!! Will be making 3 or 4 times the amount next time :)

4/7/09 11:53 am  
Anonymous Steph said...

I love tasty soups and was considering adding more garlic/flavour to this one, but made it exactly as is and it was simply perfect.

29/7/09 11:55 am  
Blogger Szilard said...

this soup quickly became a family favourite!

27/8/09 6:07 pm  
Anonymous alivicwil said...

yummo!
I've bene running out of ideas for Meat Free Monday, so made this tonight.
Fabulous with some crusty bread

7/9/09 9:19 pm  
Anonymous summer days said...

I'd just about given up on ever eating pumpkin soup again as all the ones I'd made previously just had no flavour. But I'm so glad I found this one as this is just superb. So simple yet so delicious.

27/9/09 12:09 am  
Anonymous Anonymous said...

I have made this soup for many years now, I find it is much nicer to roast everything (pumpkin, sweet potato, garlic, parsnip and onion, then pulse it all, adding instead of vegie/chicken stock, some vegeta. when done mixing 1/2 sour and 1/2 sweet cream, instead of only sweet cream. It's a glorious soup especially when served in baby pumpkin shells.

30/9/09 3:25 pm  
Anonymous Anonymous said...

Delicious! Try adding about a half cup of OJ after blending it.

21/10/09 11:51 am  
Anonymous Anonymous said...

Best pumpkin soup ever. My husband licked his bowl.

4/5/10 9:35 pm  
Anonymous Anonymous said...

after reading all these comments i MUST have done something wrong. My soup tasted soley of cumin & nothing else! i had to add HEAPS of water & stock, a touch of cinnamon, and quite a bit of brown sugar to drown the cumin taste out. I would not have been able to serve it the way it was. I triple checked & definately used the recipe amount. don't know where i went wrong & scared to try it again...

30/6/10 9:49 am  
Blogger Amanda and Debbie said...

Are you normally a fan of cumin? If not, then perhaps that is why it tasted overpowering? If you want to try making the soup again, you could just omit the cumin.

30/6/10 10:36 pm  
Anonymous Jo said...

I don't usually like pumpkin soup, but I had some pumpkin left over from another recipe I made and decided to try this. It's just delicious! Now if I can only convince my kids to try it...

12/7/10 1:30 pm  
Blogger Ms Kvetch said...

I just made this - first time ever for a pumpkin soup, although I often use sweet potato. It was a pretty thick puree, so I just added a little bit more stock and a touch of cream to thin. Flavour is fantastic! thanks

8/8/10 6:56 pm  
Anonymous Anonymous said...

Looks and tastes amazing. I wonder could you use roasted potatos as well?

22/9/10 4:02 pm  
Anonymous Dee said...

I found it to be a lovely base recipe for a roasted pumpkin soup--so much depends on the type/ripeness of the pumpkin you use. I would tend to agree about the reduction time, it is easy to over do it and come out with a lovely tasting pumpkin mash as opposed to soup which then has to be thinned out with more stock/cream and thus decreasing the pumpkin flavour. Saying that, I will definitely refer to it again. Thanks for posting it!

25/9/10 2:38 am  
Blogger cathy77 said...

I have made this soup before, can't imagine having Pumpkin soup any other way. I love everyones own tweaks on this recipe.
If you find peeling the pumkin a pain, peel it after it's cooked and cooled.

20/2/11 4:26 pm  
Blogger Lauren said...

Delicious.. I added plenty of cracked pepper and a little ground chilli. mmm

10/4/11 9:21 pm  
Blogger nova8021 said...

Loved this one the roasted garlic was lovely. We had a shiraz prior to the soup which went suprisingly well.

21/4/11 12:11 am  
Anonymous Anonymous said...

Awesome Soup, nom-nom!! Just finished it off!! had to scrape out the bowl!! I added 1 small sweet potato and 1 small nadine potato to the baking tray. Make it a bit sweeter. (also used a butternut pumpkin)

19/10/11 8:04 pm  
Anonymous Anonymous said...

Delicious...and very easy

4/2/12 1:01 am  
Blogger millertas said...

Just made this soup (can't help myself tasting it with my finger). The best Pumpkin Soup I have ever made (made about 15 so far. :-)

14/3/12 3:17 pm  
Anonymous Natalie said...

Still my favourite since I found this recipe 2 years ago. I add the tomato to the roasting pan, include diced bacon with the onion and add chilli. Yummmm!!!

1/4/12 5:36 pm  
Anonymous Anonymous said...

Best pumpkin soup EVER!!

I love your recipes! Keep them coming xx

14/4/12 7:24 pm  
Anonymous Ste said...

Best pumpkin soup I've ever tasted!!!

3/5/12 8:31 am  
Anonymous Anonymous said...

Perfect pumkin soup, this many people can't be wrong! Brilliant recipe.

10/5/12 12:50 pm  
Blogger Margaret Payet said...

Very tasty and easy to make :)

30/10/12 9:42 pm  
Anonymous Anonymous said...

Best pumpkin soup ever!! Lovely taste of cumin and roasted garlic combined with sweetness of pumpkin. Already made it 3 times and my husband want more :-)

14/1/13 11:51 pm  
Blogger Tracey Heggen said...

Great soup. I add curry powder to warm me up on cold winter nights. Just grat

20/4/13 8:47 pm  
Anonymous Anonymous said...

Thank you for the recipe, my kids loved it!! I didn't have cumin so i added curry powder and I added some sour cream and chopped chives at the end. I toasted some wholegrain bread rolls to dip into it,Yummm....

13/6/13 4:45 pm  
Anonymous Anonymous said...

This really is the best pumpkin soup I have ever tasted and so easy to make.

3/7/13 1:50 pm  
Anonymous Jocelyn said...

I will never make another pumpkin soup again! 10/10! Simple flavorsome cooking at it's best! Easy and cheap and a real crowd pleaser. Best pumpkin soup I've ever eaten.

3/9/13 5:06 pm  

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