Creamy roast pumpkin soup
This soup is incredibly delicious. It's a pureed soup, made with roasted pumpkin, carrots, apple, sage and cream. The roasted pumpkin really brings out a wonderful flavour. This soup is freezer friendly and can also be made with butternut squash.
Ingredients
Serves: 4
- 30g butter
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 apple, peeled and finely diced
- 400g pumpkin flesh, roasted and diced
- 1 tablespoon sage leaves
- 700ml chicken stock
- 200ml double cream
- salt
- freshly ground black pepper
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Heat butter in a large saucepan and fry the onion until soft and translucent. Add carrots, apple, roasted pumpkin and sage; saute for 8-10 minutes until everything is soft.
- Remove from heat and puree with a hand blender, liquidiser or food processor.
- Add chicken stock and simmer for about 15 minutes. Add cream and simmer another 5 minutes, do NOT boil. Season with salt and pepper to taste.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (2)
Very easy to make. A delicious soup. Next time I might add a bit of cajun seasoning. - 11 Feb 2013
yum yum. i roasted the carrots as well and omitted the sage as i believe it would drowned out the lovely roasted flavours. you must try it. It transforms a boring pumpkin soup into a culinary delight! - 06 Jun 2014 (Review from Allrecipes AU | NZ)