Roast Pumpkin and Chilli Soup

Serves 4

Spicy and thick, this delicious Roast Pumpkin and Chilli Soup will both warm you up and fill you up! 

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 5 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