Prep 20 mins
Cook 25 mins
I love roasted vegetables. I love pumpkin soup. Put them together and you have the best pumpkin soup with none of the hassle of peeling the pumpkin. Also, no dairy products necessary for the creamiest soup ever.
- 700 g pumpkin
- 1 head garlic
- 3 tablespoons olive oil
- 1 tablespoon oil
- 1 onion
- 2 stalks celery
- 2 medium carrots
- 1⁄2 teaspoon ground cumin
- 3 cups water
- 1 dash Worcestershire sauce
- 1⁄2 teaspoon chile, crushed (optional)
- Cut the pumpkin into wedges and then into about 3cm cubes.
- Toss in olive oil, salt and pepper in a roasting tin.
- Cut the top off a head of garlic and drizzle a little oil over the cloves.
- Wrap the garlic in tin foil and add to the pumpkin.
- Roast at 200C for 30 minutes or until the pumpkin is soft.
- Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
- Add the ground cumin and fry briefly.
- Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
- Bring to the boil and then reduce to simmer for 15 minutes.
- Remove the skin from the cooked pumpkin.
- Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
- Simmer for another 5 minutes.
- Blend with a stick blender and adjust the seasoning to taste.
- You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!
*Reviewed for Aussie NZ Recipe Swap July 08* Wonderful soup. We loved the garlic and cumin flavours. I also added a small amount of the dried chilli flakes. Served with toasted gluten-free bread, a small dob of sour cream and sprinkled with chopped chives. I used your vegetable stock in place of the water in the soup for some extra added flavour. Thanks for another great recipe. Photo also being posted
Loved it ! The roasting of the pumpkin and of the garlic do give an added depth to this, and the flavour is good. I served this to guests and concensus was that they liked it a lot but they didn't rave. The only change that I made was to not roast the pumpkin in so small pieces, I just kept the large wedges and the skin came off without problem from the larger pieces. Please see my rating system: an excellent 4 stars for a recipe that all guests enjoyed and that I would definiately make again. Thanks!
FABULOUS! I made this soup with my own roast pumpkins......I had some already done, and the method is JUST the same as yours: the addition of the chillies, roasted garlic and the carrots was WONDERFUL! I made this exactly as stated, but I DID pop a wee spoon of creme fraiche in towards the end, for an even creamier result. We ate this with home-made granary bread for a delectable lunch. I made the full amount for the two of us, as we will have it reheated tomorrow. We BOTH loved the tang of the garlic in this soup, and the chillies were a great optional extra as well! Thanks Rona - a wonderful soup recipe, as you can see by the photos, the colour was almost as good as an oil painting! This has been saved as a recipe to be made for future dinner parties.....an inspiring soup especially when served with crusty bread. FT:-)