Easy Roast Pumpkin Soup

Simple, fresh n' nutritious soup.

Posted by GreenLeaf

About

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.

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You Will Need (9 things)

  • 1 ½ lbs Pumpkin flesh, skin removed
  • 1 red Onion(s) cut into 4
  • 1 lbs whole Tomatoes (about 6) cut each into 4
  • 1 tsp Rosemary or 2 fresh sprigs
  • 1 tsp Thyme or 2 fresh sprigs
  • Blender optional
  • 2 pt Vegetable Stock
  • 1 large Roasting Baking Tin
  • 1 large Pan

Steps (6 steps, 70 minutes)

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 6

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

    serve and enjoy!