Silky, golden, gently sweet — roasted pumpkin soup with cream and a whisper of nutmeg. Autumn in a bowl, any season. Follow the full recipe card below — ingredients, timings, and method included.
Cream of Pumpkin Soup
Silky, golden, gently sweet — roasted pumpkin soup with cream and a whisper of nutmeg. Autumn in a bowl, any season.
Ingredients
Method
- Toss the pumpkin, onion, and garlic in oil; roast at 200°C for 25 minutes until caramelised at the edges.
- Blend with the stock until completely smooth.
- Simmer 5 minutes; season with nutmeg, salt, and pepper.
- Swirl in the cream off the heat.
- Serve with toasted pumpkin seeds and crusty bread.
Notes
Roasting (not boiling) the pumpkin is the difference between soup that tastes of caramel and soup that tastes of water.