A creamy roasted pumpkin soup without all the heavy cream! This soup is delicious and will warm you up on a cold winters night!
Soup is the quintessential winter food, which means that I only get a few short months in the year to enjoy it. Brisbane is known for its hot weather and we’ve come to expect exceptionally brief and mild winters. Not that I’m complaining – give me a hot sunny day any day! But I do love hot soup, and it becomes somewhat unpalatable in 30-degree heat.
I’m mixing it up today, however, and preparing this delicious soup in the height of summer (and in the comfort of air-conditioning)! I have a surplus of pumpkin and sweet potato soup that won’t last much longer, and soup is an easy way to use up those ingredients. Roasting them will also give these veggies a second lease on life.
Pumpkin soup is traditionally heavy on the cream, and whilst delicious, is not exactly a health conscious choice. My version has no cream, but in my humble opinion, tastes just as creamy and delicious as the other versions I’ve tried. This soup is super simple to make, and best of all, produces a good yield which means you can eat the leftovers for lunch the next day.
Roasted Pumpkin, Sweet Potato and Carrot Soup
- 2 Tbsp. olive oil
- 500 g butternut pumpkin / squash skin removed and cut into small chunks
- 1 large sweet potato peeled and cut into small chunks
- 2 large carrots peeled and cut into small chunks
- 1 medium brown onion cut into small chunks
- 1 L Chicken Stock can use reduced salt and works well with vegetable stock too
- 1 tsp. cumin
- 2 tsp. thyme
- Set the oven to 200 degrees
- Line a baking tray with parchment paper and lay out the pumpkin, sweet potato, carrot and onion pieces onto the tray. Coat with oil and use your hands to toss around to ensure each piece is adequately covered. Sprinkle thyme across the top of the vegetables and salt and pepper. Bake for 30 – 40 minutes, until the vegetables are browned and soft
- Remove the vegetables from the oven and place in a large pot. Add chicken stock in gradually and use a stick blender to mush the vegetables. Continue putting in stock and blending the vegetables and stock together until you reach your desired consistency (if you don’t use all the stock, that is ok).
- Sprinkle in cumin and stir to combine.
- Place the pot on the stove and cook on medium heat for 10 minutes, stirring regularly
- Serve and enjoy
- Serving suggestion – I don’t normally add anything to the soup apart from some crusty bread, but you can add a dollop of sour cream or yoghurt if that sounds good to you.
- Nutrition information is an estimate based on one serve.
Updated: 12th May 2017
This was the very first recipe Adam and I photographed and we were well and truly novice’s when it came to food photography!
Whilst I’ve updated the photos today I’ve left the original behind below for authenticity’s sake. It’s awesome to see how far we’ve come in such a short amount of time and I absolutely love practising my photography (and eating the spoils) every chance I get!