Here’s a Delicious and Healthy Autumn Dish to Keep You Warm During the Cold: Roasted Butternut Pumpkin Soup

My girls love this dish; it’s probably one of their favourite soups!

We make this soup all the time, especially during those colder, wintery days. I don’t always use a specific recipe for Pumpkin Soup. Sometimes, it’s just pumpkin and whatever else I have in the fridge or pantry (potato, carrot, leeks or sweet potato), bit of garlic, stock and a pinch of nutmeg. It really is that easy.

However, when I do plan ahead to make this soup, I always use the recipe below.

I started using this method for roasting the pumpkin, rather than boil, after I got the idea off a TV program a while back. By roasting it, the sweet flavour of the pumpkin is enhanced. Sometimes I add a couple of carrots and a sweet potato to this recipe too. These enrich the colour & beautifully compliment the sweetness & flavour of the dish. Instead of sour cream, I also love using creme fraiche or cooking cream.


  • 1 tablespoon olive oil
  • 1 large onion
  • 2 garlic cloves, crushed
  • 1kg butternut pumpkin
  • 500g potatoes (peeled & cubed)
  • 1 litre of chicken stock (or vegetable)
  • 1/3 cup sour cream or cooking cream (+ extra for serving)
  • 2 tablespoons finely chopped chives


  1. Preheat oven to 200ºC.
  2. Halve the pumpkin lengthways and scrape out and discard seeds.
  3. Place pumpkin (cut side up) in oven. Bake for 30-40 minutes until the pumpkin flesh is just soft.
  4. In the meantime, heat oil in a large pot. Sauté onion and garlic until onion softens.
  5. Add stock and potatoes. Bring to the boil, then reduce heat and simmer for 15 minutes until potato is tender.
  6. Once pumpkin is cooked, remove from oven and peel away skin. Add pumpkin flesh to stock and set aside for 5 minutes to cool.
  7. Use a blender and blend in batches until smooth. Return to pot over low heat. Add cream and stir through.

Notes: Serve with chives, more cream and crusty bread.


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