I think everyone has their own pumpkin soup recipe that they swear by, that it almost becomes like a competitive sport to see who makes the best pumpkin soup and what secret ingredients they add into it. Some like to add coconut milk, others cumin or whatever spices they add in. Me? I leave it up to Donna. Donna Hay’s Roast Pumpkin Soup is the best, and I won’t hear otherwise.
When I saw this recipe on Donna Hay’s show on the Lifestyle channel, I had to try it. It’s easy, delicious and has a different level of flavour than a non-roasted pumpkin soup. The roasting elevates the flavour, but also means you don’t have to peel or chop or make things complicated.
Donna Hay’s Roast Pumpkin Soup
Description
This is such a simple recipe to make, all the work is done in the oven for you. No peeling or chopping required!
Ingredients
1 x 2kg butternut pumpkin
1 onion
Olive oil for drizzling
sea salt
3 1/2 cups chicken stock
1 cup cream
1 tbs honey
sour cream to serve
Instructions
1. Preheat oven to 200 degrees Celsius. Cut pumpkin in half length-ways. Scoop out seeds. Place pumpkin (cut side up) & onion on baking tray. Drizzle with oil and salt & bake for 1 hour, or until golden and roasted through.
2. Once pumpkin has cooled slightly, scoop pumpkin into a saucepan. Scoop onion into a large saucepan.
3. Add stock to saucepan. Add cream and honey. Puree with a stick blender. Turn on a medium heat. Heat through. Serve with a dollop of sour cream. Enjoy!
Oh wow, I'd never even thought to roast the pumpkin first! Might have to try that next time.
I made a batch of pumpkin soup last week and added sweet potato. It made it even more orange, more filling and more delicious.
I love to make massive pots of soup, then fill up little individual containers and freeze them for quick lunches. So easy. Thanks for sharing this recipe! xxx
That sounds delish.
Thai Pumpkin Soup for me
2 tbsp oil
1 onion, chopped
1 tbsp mild Thai red curry paste
600g pumpkin, seeded and cubed
4 cups vegetable stock
270ml can lite coconut cream
1 lime, juiced
fresh coriander sprigs, to serve
Heat oil in a large pan. Cook onion and curry paste over medium heat until onion is soft. Add pumpkin and stock. Bring to the boil, reduce heat and simmer for 30 minutes until pumpkin is very soft. Cool slightly Puree in a food processor or with a handheld blender until smooth. Return to pan and add coconut cream and lime juice. Reheat over low heat. Spoon into bowls. Sprinkle with coriander or put lots through if you are a coriander addict like me 🙂
You can also use mild curry powder in place of the paste if you have it in the cupboard1
Mum's recipe is much the same as the standard however she always added some curry powder.. it gives it a bit of spice.. great with a dollop of cream and some parsley.. 🙂
I add 1/4 teaspoon of curry powder and a clove of garlic – yum scrum!
The roasting is a great idea. I do a roasted tomato soup with lots of garlic and basil – I <3 soup!
I always roast the pumpkin first! Great flavour! My recipe also uses Cumin, delish…
I roast 1.25kg of peeled, chopped butternut, tossed in oil.
I then fry a large onion, chopped, and 2 teaspoons of ground cumin in some oil for a couple of minutes.
I then add a carrot and a celery stick, sliced, and cook for a few more minutes.
I then add the roasted pumpkin and a litre of vegetable stoc, bring to the boil, reduce and simmer for 20 minutes. I then blend to a puree soup consistency, and serve with sour cream and a little fresh nutmeg.
Actually, I do have another reccipe with lemongrass, coconut milk, chili and lime which is excellent. But quite different.
My recipe is reasonably basic. But I do fry bacon and onion and then add those. It makes it very yummy! My sister also has a recipe that uses peanut butter instead of cream and it us surprisingly good! I love the sound of the ones with coconut milk though- might have to try it.
I always roast the pumpkin! Skin easily peels off that way which makes it a quicker job than chopping, boiling and peeling. My recipe always has some curry paste too and I frequently use coconut milk to give it a spicy/thai taste. Yummo!
love pumpkin soup.I put in sweet potatoes ,carrot,pumpkin ,sometimes lentles,garlic ,cumin plus at the end i use skinny tinny carnation .jules
My now-not-so-secret ingredient is red lentils – 1 cup for every 1 kg of pumpkin. Works a treat!
adding some parsnip in pumpkin soup gives it a really nice flavour
Mine is equal parts (I usually use 500-600g) pumpkin and sweet potato and a pkt of french onion soup mix. Put all ingredients into saucepan and boil, when cooked blend and cream or sour cream.