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Roasted Pumpkin Soup
Servings: 4 -6
  • 1 tablespoon sunflower oil
  • 2 tablespoons butter
  • 1 large onion sliced
  • 6 cups pumpkin
  • 3 cups sliced potatoes
  • 2 1/2 cups vegetable stock
  • Pinch of nutmeg
  • 1 teaspoon chopped tarragon
  • 2 1/2 cups milk
  • 2 teaspoons lemon juice
  • Pinch of salt and ground black pepper
  • Sour cream optional
  1. Peel potatoes and cut into chunks and set aside.
  2. Cut the pumpkin into chunks spread out on a baking tray. Add a small amount of olive oil and a pinch of salt and pepper and roast in 300-degree oven for about 15 minutes.
  3. Heat the oil and butter in a saucepan. add the onion and fry over low heat until soft.
  4. Add the pumpkin and potatoes and stir on low heat until vegetables are almost tender.
  5. Stir while they're cooking.
  6. Add the vegetable stock, nutmeg, tarragon and any other seasonings.
  7. Simmer for about 10-15 minutes until veggies are nice and tender.
  8. Turn off the heat and allow soup to cool to the touch.
  9. Pour the pumpkin mixture into a food process or blend and process until ingredients are smooth.
  10. Pour the blended pumpkin mixture back into the saucepan and add the milk.
  11. Heat slowly and add the lemon juice and any additional seasonings to taste.
  12. Best when served piping hot.
  13. Top with sour cream for additional taste and color contrast.