There’s nothing that signals the change in seasons to Autumn more than Pumpkin soup. This Roast Pumpkin Soup intensifies the pumpkin flavour for a warming, cosy dinner.
Autumn is here and it’s time for pumpkin soup. Here are 3 ways to make it even better.
- Start and finish with sage - Warm butter of medium heat in your pot. When sizzling add sage, then remove and set aside. This will be the base of our soup, and we’ll top with crispy sage at the end.
- Roast your veggies instead of boiling them to intensify the flavours. Pumpkin, potato, onion, rosemary and garlic are my go to, AND you can add anything else in your veggie bin that needs to be used up.
- Add roast veggies straight from your oven to your blender, THEN add vegetable stock. This way you’re not trying to pour boiling lumpy soup into a blender or risk burning yourself with splashback. THEN add the blended soup into the pot with sage infused butter, and simmer to reduce for 5 mins.
Taste and season, then serve a dollop of Greek yoghurt, shaved parmesan, crispy sage, and some crusty bread.
You can also add a drizzle of honey if you like it - which I do.
What is in Roast Pumpkin Soup?
- Crispy butter sage
- Pumpkin and other vegetables - Butternut pumpkin, potato, onion, rosemary and garlic are what I used. You can also add anything in your vegetable bin that needs to be used up.
- Vegetable stock
- Buttered toast - Use really good quality sourdough and real butter.
- Top with parmesan cheese, Greek yoghurt, sage and honey if you like it. You can also add chilli flakes too.
Top tip for Roast Pumpkin Soup
You may need to blend the vegetables in batches to fit them all in your blender.
- Vegetarian - This is vegetarian.
- Dairy Free - Swap butter for olive oil, and skip Greek yoghurt.
- Gluten Free - Use gluten free bread.
Kid-Friendly Variations for Roast Pumpkin Soup
- I mix through the greek yoghurt to cool it down (optional).
- Add parmesan.
- Toast Soldiers.
- Skip the sage, pepper and honey.
You will need an oven, a baking tray, a pot or deep casserole dish, a stovetop, a toaster, a blender.
More Soup Recipes
Roast Pumpkin Soup with Sage
- Baking tray
- Pot or deep casserole dish
- ½ butternut pumpkin squash
- 400 g potato white
- 1 brown onion
- 4 cloves garlic
- ½ teaspoon dried rosemary
- 30 ml olive oil
- ½ teaspoon salt and pepper
- ½ bunch sage
- 50 g butter salted, 70 g total for the recipe
- 60 g parmesan cheese block
- 4 sourdough bread slices
- 20 g butter salted, 70 g total for the recipe
- 1 L vegetable stock
- 60 g Greek yoghurt
- 20 ml honey opt.
- Preheat your oven to 220 C (420 F) fan-forced and line a large baking tray.
- Peel and chop pumpkin, potato, brown onion. Peel garlic. Add dried rosemary, olive oil, salt and pepper, toss on tray place in the oven for 20 minutes.½ butternut pumpkin, 400 g potato, 1 brown onion, 4 cloves garlic, ½ teaspoon dried rosemary, 30 ml olive oil, ½ teaspoon salt and pepper
- Pick sage leaves. Add butter to a pot or deep casserole dish over medium heat. Once bubbling, add sage and cook until crispy. Remove with tongs to a plate. Set the pot off the heat.½ bunch sage, 50 g butter
- Use a potato peeler to shave parmesan.60 g parmesan cheese
- Toast bread and butter it. Cut into fingers for little ones.4 sourdough bread, 20 g butter
- Add roast vegetables to a blender with vegetable stock. Blend until smooth.TIP: You may need to blend in two batches.1 L vegetable stock
- Pour into the pot with the sage butter base, then simmer for 3-5 mins.
- Serve soup with a dollop of yoghurt, shaved parmesan, crispy sage, honey (optional) and toast.Kids may prefer yoghurt mixed through to cool it, or they also might prefer it plain. Top with parmesan and serve soldiers.60 g parmesan cheese, 60 g Greek yoghurt, 20 ml honey