In this post: A rich beautifully fresh roasted pumpkin and garlic soup with a dash of spice! Perfect for a cold Fall or Winter’s day
When this time of year rolls around, I start to crave all the warm things; cozy evenings by the fire with a hot cup of tea, big fluffy duvets and soft flannel sheets and homemade nutritious soups like this roasted pumpkin and garlic soup served with some crusty bread or crackers. Mmmm.
Roasted Pumpkin & Garlic Soup Recipe
This yummy soup serves 4, can be easily doubled and is perfect for freezing in batches too!
Ingredients
- 2 pounds of pumpkin of your choice
- 4 cloves of fresh garlic (add more garlic if you prefer)
- 1 teaspoon of curry powder
- 3 ½ cups of vegetable stock of your choice
- Salt & pepper to taste
- ¼ cup of olive oil
Utensils
- Chopping board
- Sharp knife
- Baking tray
- Large saucepan
- Blender or stick blender
Instructions
1. Preheat your oven to 390 degrees Fahrenheit / 200 degrees Celsius.
2. Peel your pumpkin and remove any seeds.
3. Cut your pumpkin into equal sized pieces.
4. Peel your garlic cloves.
5. Add your pumpkin and garlic to a roasting tray. Use two trays if you don’t have enough room. You don’t want the pumpkin to overlap.
6. Add your olive oil to the pumpkin and mix it so that all of the pumpkin has oil on it.
7. Cook for 35 – 40 minutes depending on your oven. Your pumpkin is perfect when it is starting to caramelize on the top (don’t let it burn!).
8. Transfer your pumpkin and garlic to a saucepan.
9. Add in your vegetable stock (add extra stock if you prefer a runnier soup).
10. Add 1 teaspoon of curry powder.
11. Bring your soup to a boil and then let it simmer for 10 minutes.
12. Add your soup to a blender and blend until it is a smooth consistency. You can also use a stick/emulsion blender if you prefer.
13. Add salt and pepper to taste.
Serving Tips:
- Add Greek yoghurt and herbs
- Add croutons or crumbled cooked bacon for some crunch
- Serve with crackers on the side
*This soup freezes well. It is recommended that your freeze in serving portions.
Love garlic? Try our roasted garlic hummus recipe here.
Roasted Pumpkin & Garlic Soup
A rich beautifully fresh pumpkin soup with a dash of spice! Perfect for a cold Fall or Winter’s day.
Ingredients
- 2 pounds of pumpkin of your choice
- 4 cloves of fresh garlic (add more garlic if you prefer)
- 1 teaspoon of curry powder
- 3 ½ cups of vegetable stock of your choice
- Salt & pepper to taste
- ¼ cup of olive oil
- Chopping board
- Sharp knife
- Baking tray
- Large saucepan
- Blender or stick blender
Instructions
- Preheat your oven to 390 degrees Fahrenheit / 200 degrees Celsius
- Peel your pumpkin and remove any seeds
- Cut your pumpkin into equal sized pieces
- Peel your garlic cloves
- Add your pumpkin and garlic to a roasting tray. Use two trays if you don’t have enough room. You don’t want the pumpkin to overlap
- Add your garlic cloves to the tray (whole)
- Add your olive oil to the pumpkin and mix it so that all of the pumpkin has oil on it
- Cook for 35 – 40 minutes depending on your oven. Your pumpkin is perfect when it is starting to caramelize on the top (don’t let it burn!).
- Transfer your pumpkin and garlic to a saucepan
- Add in your vegetable stock (add extra stock if you prefer a runnier soup)
- Add 1 teaspoon of curry powder
- Bring your soup to a boil and then let it simmer for 10 minutes
- Add your soup to a blender and blend until it is a smooth consistency. You can also use a stick blender if you prefer
- Add salt and pepper to taste
Notes
Serving Tips:
-Add Greek yoghurt and herbs
-Add croutons for some crunch
-Serve with crackers on the side
*This soup freezes well. It is recommended that your freeze in serving portions.
Are you a fan of warm soup? How about this roasted pumpkin and garlic soup?
