Roasted Pumpkin Soup Recipe

Name: Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded; 3 tablespoons olive oil; 2 onions, chopped; 1 teaspoon smoked paprika; 3 garlic cloves, peeled and chopped; 1 red chilli, deseeded and finely chopped; 400 g can of tomatoes; 1 litre chicken or vegetable stock; handful sweetcorn, fresh, frozen or tinned; 1 ripe avocado, peeled, diced and tossed with lime or lemon juice

Servings: persons

1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
3 tablespoons olive oil
2 onions, chopped
1 teaspoon smoked paprika
3 garlic cloves, peeled and chopped
1 red chilli, deseeded and finely chopped
400 g can of tomatoes
1 litre chicken or vegetable stock
handful sweetcorn, fresh, frozen or tinned
1 ripe avocado, peeled, diced and tossed with lime or lemon juice

1
Place the slices of deseeded pumpkin in a large roasting tray, drizzle with olive oil and sprinkle with salt and pepper.
2
Place in a preheated oven 180/Gas 4 and roast for about 40 minutes until the flesh is soft and slightly caramelized.
3
Meanwhile heat the rest of the olive oil in a large pan, add the onions and cook for 20 minutes, until tender.
4
Stir in the paprika, garlic and chilli and cook for 3 minutes.
5
Add the tomatoes and stock.
6
Simmer for 15 minutes or until the onions are completely soft.
7
When the pumpkin is cool enough to handle, remove the skin and chop the flesh into chunks.
8
You can retain the skin if you wish, if it's as tender as the flesh.
9
Add the pumpkin to the soup, and blitz with a hand held blender or in a food processor.
10
Check for seasoning.
11
Add the sweetcorn and bring back to a slow simmer.
12
Now prepare the garnish.
13
Chop the avocado and squeeze the lemon over the top, grate the cheese and mix it with crushed tortilla chips.
14
Chop the parsley.
15
Ladle the soup into bowls and sprinkle over the toppings.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded, 3 tablespoons olive oil, 2 onions, chopped, 1 teaspoon smoked paprika, and more.

Yes, Roasted Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pumpkin Soup

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