Roasted autumn vegetable soup

    15 min

    Delicious, full of flavour, great for a chilly afternoon. Pumpkin, parsnip, carrot and more are roasted and pureed into a rich and creamy soup! Instead of fresh herbs you can use 1/2 teaspoon each of dried.

    1 person made this

    Serves: 6 

    • 300g pumpkin, seeded and roughly chopped
    • 2 carrots, roughly chopped
    • 1 parsnip, roughly chopped
    • 1 leek, roughly chopped
    • 1 large onion, quartered
    • 125ml olive oil
    • few sprigs thyme
    • few sprigs rosemary
    • 3 bay leaves
    • 1.25L vegetable stock
    • salt and pepper
    • 120ml single cream

    Prep:15min  ›  Ready in:15min 

    1. Preheat the oven to 200 C / Gas 6.
    2. In a large bowl, combine all vegetables, pour olive oil and toss to coat. Place the vegetables in a single layer on a baking tray. Arrange sprigs of herbs and bay leaves on top.
    3. Roast for 45 minutes, stirring occasionally, until brown and soft.
    4. Place the vegetables into a pot, discarding the herbs. Pour in vegetable stock and bring to the boil. Season to taste with salt and pepper and simmer for another 10 minutes. Set aside to cool.
    5. In a blender puree the soup in batches until smooth. Mix in cream. Reheat and serve.

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