This pumpkin soup recipe is the easiest soup recipe you will ever make! Creamy, warm, super comforting with minimal ingredients!
Appetiser, brunch, Soup
easy pumpkin soup, pumpkin soup, pumpkin soup recipe
Calories: 85 kcal
sprigs of thyme
Pre-heat oven for 10 mins for 200 degrees C/400 degrees F.
Peel the squash skin and cut in cubes, Spread in the baking tray. Drizzle some olive oil, pepper powder, and salt.
Roast the cubed pumpkin for 25 to 30 minutes.
In a saucepan, heat butter, add chopped garlic and sprigs of thyme and salt. cook for 1 or 2 mins, then Add roasted pumpkin.
Add 2 cups of water or vegetable stock. Bring to boil for about 10 mins.
Turn off the flame, blend using an immersion blender
Blend till you get a creamy consistency.
Sprinkle pepper powder and fresh cream
Sprinkle chili flakes and serve.
Tips to make the best pumpkin soup:
Buy the pumpkin that has harder skin it tastes better for soups.
Add other spices like oregano, basil as per your taste.
Add chicken stock /vegetable stock for better flavor.
Add coconut milk to get an incredible taste.
Roasted Pumpkin Soup
Amount Per Serving
Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Vitamin A 10609IU212%
Vitamin C 14mg17%
* Percent Daily Values are based on a 2000 calorie diet.