Pumpkin Soup with Crusty Bread
Velvety roasted pumpkin soup finished with a swirl of cream, served alongside thick slices of warm crusty bread with salted butter.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •large saucepan
- •baking tray
- •stick blender
- •chef's knife
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 19 g
- carbs
- 46 g
- fibre
- 6 g
- protein
- 8 g
- calories
- 390 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
- 2
Toss the pumpkin chunks with one tablespoon of olive oil, salt, and pepper on the tray.
- 3
Roast for 30 minutes until tender, golden, and easily pierced with a fork.
- 4
Heat the remaining olive oil in a large saucepan over medium heat.
- 5
Add the chopped onion and garlic, cooking for 5 minutes until soft and translucent.
- 6
Add the roasted pumpkin, vegetable stock, and ground nutmeg to the saucepan.
- 7
Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
- 8
Remove the pot from the heat and blend with a stick blender until completely smooth.
- 9
Stir through the cream and season with extra salt and pepper to taste.
- 10
Ladle into warm bowls, drizzle with extra cream, and serve with buttered crusty bread.
Chef's tips
Roasting the pumpkin beforehand caramelises the natural sugars, creating far deeper flavour than boiling raw chunks. Jap pumpkin gives a rich, dense texture, but butternut pumpkin makes an equally sweet alternative. If you prefer a thinner soup, stir in an extra 100 ml of warm stock just before serving.
Ingredient substitutions
- Jap pumpkin (Kent) → butternut pumpkin or Queensland Blue pumpkin
- pure cream → canned coconut cream for a dairy-free finish
- crusty sourdough bread → thick-cut gluten-free toast
- vegetable stock → chicken stock
Storage
Store cooled soup in an airtight container in the fridge for up to four days.
Reheating
Reheat gently in a small saucepan over medium-low heat, stirring frequently until piping hot.
Common mistakes to avoid
- •Adding too much stock at the beginning, which makes the soup thin and watery.
- •Skipping the oven roasting stage, resulting in a pale soup with flat flavour.
- •Blending hot soup at high speed without keeping the stick blender submerged, causing hot splashes.
Serving suggestions
Cooked Pumpkin Soup with Crusty Bread?
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