No other recipe says autumn as much as this roasted pumpkin soup recipe. Its made with roast pumpkin flesh and roast chestnuts, which blend together to create a gorgeous, deep golden colour with a sweet and nutty taste. Make this soup in under an hour and enjoy all the goodness that autumn produce has to offer.
2small or 1 medium pumpkin or 2 tins of pumpkin puree
2onions peeled and diced
400graw shells on chestnuts or 200g cooked de-shelled chestnuts
1teaspoonoregano
1teaspoonsage
2vegetable stock cubes
Salt and pepper
800mlboiling water
250mlsingle cream
Pumpkin seeds and chopped parsley to serve
Instructions
If you are roasting your own chestnuts make sure you prepare these first before starting the recipe. See 'How to roast chestnuts' post. Alternatively use pre roasted and de shelled chestnuts. Roughly chop up roasted chestnuts before adding to the recipe.
Pre heat the oven to 200°C (400°F). Use a large knife to halve the pumpkin(s), then scoop out and discard the seeds. Place the pumpkin halves on a baking tray and rub the flesh with 1 tablespoon oil
Place the pumpkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
Meanwhile, chop and fry onions in 1 tablespoon oil a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
When the pumpkin is cooked, remove from the oven and allow to cool slightly then peel or slice off the skin. Chop up the pumpkin flesh and add to the onions along with chopped roasted chestnuts.
Next add the sage, oregano, stock cubes and salt and pepper.
Add around 800ml of boiled water to the pan then stir together well.
Use a hand blender or transfer the soup to a blending machine and blend until smooth. (Note: if soup needs reheating after blending, return to the pan and heat to a gentle simmer. Do not boil.)
Stir in the cream then serve with extra cream, pumpkin seeds and a sprinkle of parsley.
Notes
Substitutions:
Pumpkins can be replaced with any kind of winter squash or if you’re in a rush and don’t have time to roast the squash you can use 2 tins of pumpkin puree instead.
If you can’t get hold of raw chestnuts or don’t have the to roast them you an replace with re-cooked and shelled chestnuts. Or completely replace chestnuts with hazelnuts or pecans.
For a healthier version leave out the cream
Can this soup be frozen?If you plan to freeze this soup, make sure to leave out the cream. Dairy products don't freeze and reheat well, so leave out the cream and add this in later when you have defrosted and reheated.Once the soup is made (minus the cream) leave to cool then transfer to sealable containers and freeze for up to 3 months. Defrost on the side overnight the reheat in a pan over a low heat until just simmering. Do not boil.Why should I roast the pumpkin?Firstly, roasting pumpkin intensifies the flavour and caramelised the natural sugars in the flesh. Secondly, its far easier to remove the skin and slice up the flesh once roasted, rather than try to do it raw.Can spices be added to this soup?This recipe uses herbs and chestnuts. However, if you would prefer a spiced pumpkin soup recipe just replace the sage and oregano with coriander and cumin.