Vegetarian · Freezer-friendly
Roast pumpkin soup
Roasting the pumpkin and onions first gives this velvety soup a deep sweetness, balanced with paprika and a little chilli.
- About 1½ hours
- Soup
- Vegetarian
Ingredients
- 1kg pumpkin
- 2 onions
- Olive oil, for roasting
- 600ml vegetable stock
- 100ml double cream
- 2 tsp paprika
- ½ tsp chilli flakes, or to taste
- Salt and black pepper
Method
- Heat the oven to 180°C. Cut the pumpkin and onions into thick slices, drizzle with olive oil and season with salt, pepper and paprika. Roast for 60 minutes.
- Allow the pumpkin to cool enough to handle, remove the skin if needed and cut the flesh into chunks. Transfer the contents of the roasting tin to a large saucepan, add the stock and bring to a gentle simmer.
- Add the cream, season again and gradually add the chilli flakes to taste.
- Cool slightly, then blend until smooth. Reheat gently before serving.