Creamy roast pumpkin soup

    40 min

    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.

    25 people made this

    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 & ratings
    Average global rating:

    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)