Roast Pumpkin and Chilli Soup

Roast Pumpkin and chilli soup

Serves 4

It’s no secret that I love pumpkin soup. I’ve got a weight watching version, a spicy version and even a pumpkin and sweet potato combo right here on the blog. I don’t think I’ve ever met a pumpkin soup that I didn’t like!

This one though is one of my all time favourites. The magic happens here when the pumpkin is roasted and the pumpkiny (I just made up a whole new adjective) flavour and goodness is super intense. Pair that up with some roasted veggies and the heat of the chilli flakes, and you’re in for a souper bowl. (Pun totally intended.)

Even better if you skip the sour cream, it will still taste souper but you’ll have a bowl of goodness that is also vegan and  dairy free! This recipe makes a very thick soup so if you prefer your soup on the thinner side, just add a little more water to achieve a thinner consistency.

However you make this, your belly will love you for it, I promise!

Ingredients – Traditional

1 kg  pumpkin, peeled, roughly chopped

2 tablespoons olive oil

2 onions,  quartered

2 garlic cloves, skin on

1 teaspoon chilli flakes

600ml vegetable stock

1/2 cup sour cream

How to – Traditonal

  1. Preheat oven to 200C / 180C fan-forced.
  2. Combine pumpkin, onion, garlic and chilli flakes in large baking dish and drizzle with oil.
  3. Bake for 40-50 minutes, turning once, until golden.
  4.  Squeeze the roasted garlic out of it’s skin and put all the roasted veggies in a large pan. Add stock, bring to the boil on high heat.
  5. Remove from heat and allow to cool slightly. Using a stick blender, blend until smooth.
  6. Stir through 1/3 cup of sour cream. Season.
  7. Ladle into serving bowls and serve with another dollop of sour cream, if desired.

Ingredients – Thermomix

1 kg butterut pumpkin, peeled, roughly chopped

2 tablespoons olive oil

2 onions,  quartered

2 garlic cloves, skin on

1 teaspoon chilli flakes

600g water

1 tablespoon vegetable stock

sour cream, to serve (optional)

How to

  1. Preheat oven to 200C / 180C fan-forced.
  2. Combine pumpkin, onion, garlic and chilli flakes in large baking dish and drizzle with oil.
  3. Bake for 40-50 minutes, turning once, until golden.
  4. Squeeze garlic out of the skin. Add all roasted veggies to TM bowl and add water and veggie stock.
  5. Cook for minutes at 80C on speed 2.
  6. Add 1/3 cup  sour cream (if using,) blitzing for about 30 seconds moving slowly from speed 1  to speed 8.
  7. Season. Ladle into serving bowls and serve with another dollop of sour cream, if desired.

Other info

Prep time and Cooking time: 1 hour