Creamy roast pumpkin soup

Creamy roast pumpkin soup


15 people made this

About this recipe: 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.


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

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. 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.
  2. Remove from heat and puree with a hand blender, liquidiser or food processor.
  3. 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 (1)


Very easy to make. A delicious soup. Next time I might add a bit of cajun seasoning. - 11 Feb 2013

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