Go Back
–+ servings
Roast Pumpkin Soup - There’s nothing that signals the change in seasons to Autumn more than Pumpkin soup. This Roasted Pumpkin Soup intensifies the pumpkin flavour for a warming, cosy dinner.

Roast Pumpkin Soup with Sage

There’s nothing that signals the change in seasons to Autumn more than Pumpkin soup. This Roasted Pumpkin Soup intensifies the pumpkin flavour for a warming, cosy dinner.
No ratings yet
Print Pin
Course: Main Course
Cuisine: Mediterranean, Modern Australian
Keyword: Butternut pumpkin, Pumpkin soup, Roast Pumpkin, Roast Pumpkin Soup, Sage, Soup
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Baking tray
  • Pot or deep casserole dish
  • Stovetop
  • Toaster
  • Blender

Ingredients

  • 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.

Instructions

  • Preheat your oven to 220 C (420 F) fan-forced and line a large baking tray.
    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
    Chop pumpkin, potato and brown onion and peel garlic and place to a baking tray. Add dried rosemary, olive oil, 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
    Cook sage in a casserole dish with butter.
  • Use a potato peeler to shave parmesan.
    60 g parmesan cheese
    Use a potato peeler to shave parmesan.
  • Toast bread and butter it. Cut into fingers for little ones.
    4 sourdough bread, 20 g butter
    Toast bread and butter it.
  • 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
    Add roast vegetables to a blender with vegetable stock and blend until smooth.
  • Pour into the pot with the sage butter base, then simmer for 3-5 mins.
    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
    Roast Pumpkin Soup - Serve soup with a dollop of yoghurt, shaved parmesan, crispy sage, honey and toast.

Nutrition

Calories: 599kcal | Carbohydrates: 76g | Protein: 17g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 2044mg | Potassium: 927mg | Fiber: 6g | Sugar: 16g | Vitamin A: 11053IU | Vitamin C: 42mg | Calcium: 310mg | Iron: 4mg