Recipe

Roast pumpkin soup with cheese croûtes

Roasted pumpkin adds extra sweetness.

  • 1 hr cooking
  • Serves 4
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Very few years have passed without us featuring a pumpkin soup. Our recipes from the 60s were simple, but also (in retrospect), dare we say it, even a little bland. In more recent times, we've added twists, such as roasting the pumpkin, which amplifies the flavour, and dabbled with Asian versions.
Looking for more pumpkin soup recipes?

Ingredients

Roast pumpkin soup with cheese croûtes
  • 1 kilogram grey pumpkin, peeled, chopped
  • 3 clove garlic, peeled
  • 1 brown onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 3 cup (750ml) chicken stock
  • 2/3 cup (160ml) pouring cream
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon wholegrain mustard
  • 2 teaspoon finely chopped fresh thyme
  • 1 french stick, sliced thinly
  • 1/3 cup (25g) finely grated parmesan

Method

Roast pumpkin soup with cheese croûtes
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Combine pumpkin, garlic and onion in a large roasting pan; drizzle with oil. Roast 30 minutes or until soft. (Keep oven on.)
  • 3
    Blend or process roasted vegetables with stock, in batches, until smooth. Pour mixture into a large saucepan; stir over medium heat until hot. Stir in cream and half the thyme; season to taste.
  • 4
    Meanwhile, make cheese croûtes. Combine oil, mustard and thyme in a small bowl; brush mixture on bread slices. Place slices on an oven tray; bake 5 minutes. Sprinkle with parmesan; bake 3 minutes or until crisp.
  • 5
    Serve bowls of soup with croûtes, topped with remaining thyme.

Notes

Try adding a squeeze of lemon or lime juice at the very end of cooking, it is much like adding salt ­ it will balance the sweetness of the pumpkin.

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