Roast Pumpkin and Garlic Soup

05 May

Its autumn! That means soup time. Lots and lots of delicious, nutritious, hot steamy soup! A few years ago, I stumbled upon a recipe in a magazine in a doctors waiting room. It was so long ago now that I can’t possibly give it the appropriate credit it deserves, even though I have made several changes over the years.

[  SERVES: 4  |  TIME: 90 MIN  |  COST: <$3  ]
[  JOES’ RATING: 4 / 5  |  MY RATING:  3.5 / 5 |  BrittanyS’ RATING:  4 / 5]

Soup Ingredients

1 litre vegetable stock
1 small – medium butternut pumpkin
1 onion
1 head of garlic
olive oil

Soup Method

  1. Skin and cut the pumpkin in to large pieces for roasting. Peek and quarter the onion. Cut the top off the head of garlic.
  2. In a baking tray, toss the prepared vegetables with rosemary, olive oil and seasoning. Roast in a moderate oven until caramelised. You will need to check the progress every 20 minutes, but it should take about 50 minutes.
  3. Allow vegetables to cool before use.
  4. Carefully remove the garlic from the skins and place the pulp into a blender. Add the remaining cold roast vegetables and any liquid remaining from the roasting process. Pulse and process until smooth. Add vegetable stock as you need if the purée is too thick to blend.
  5. In a small saucepan, add the purée and remaining stock. Stir well and serve when hot. Season as needed.

Bread Ingredients

4 slices whole grain wraps
roast capsicum
home-made hummus
basil leaves

Bread Method

  1. Tear the basil leaves and spread randomly over two pieces of bread. Add some cheese and capsicum as desired. Season.
  2. On two “lids”, spread hummus generously but evenly. Place the lids over the bottoms and place under a grill for 10 minutes – until crispy and the cheese has melted.
  3. Cut into wedges and serve immediately.


  • The soup is so tasty but can be a bit rich. A dollop of cream would be delicious for those who do not have to watch their calories.
  • This soup is quite textured as the rosemary doesn’t purée down well.
  • There is a whole head of garlic in this soup. Don’t have a bowl right before a first date.
  • Diabetic Note: I had to add the flat bread to this meal to add in some carbohydrates. You could add some potatoes into the mix if bread isn’t your thing. This soup, on its own is quite lacking in carbohydrates, so be careful.
  • Ethical Note: Using season vegetables is a wise ethical choice for the environment and your hip pocket. At the end of the season, excesses are often cheap and left to rot. Preparing and freezing meals such as this will allow you to enjoy the tastes long after the season has ended.

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7 responses to “Roast Pumpkin and Garlic Soup

  1. narf77

    May 5, 2012 at 11:55 am

    That soup looks delicious! I know what I am having for tea tonight. Just one thing about the wraps, couldn’t you toast them in a frypan like a quesadilla? They would hold together better then when you were trying to dunk them in that scrumptious soup. I have that sourdough starter now (as well as a heap of globe artichokes that I am going to plant out from the same lady) and just fed it with some organic spelt flour so fingers crossed it livens up a bit and decides that it likes living here. Everything else does so I can’t see why this wouldn’t!

    • Rhianna

      May 5, 2012 at 1:38 pm

      You could, but I avoid excess oil where possible so I just baked them in the portable convection oven. They didn’t fall apart on us. You could fry them for extra yum / extra fat.

      Its a great soup, Narf. You will love it if you like garlic and pumpkin.

      • narf77

        May 5, 2012 at 1:41 pm

        Love both with a passion that exceeds their price! 🙂

  2. debbrunson

    May 7, 2012 at 11:11 am

    It’s not autumn for me, but this recipe makes me wish it were! I’ll have to flag it… Beautiful post, R. 😀


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