Roasted Pumpkin Soup



Soup is always a fantastic one for batch cooking and then freezing. Pumpkins are perfect for autumn and so versatile.

We use them in both savoury and sweet dishes. We like serving this with our rocket and pumpkin seed pesto and garnish the soup with pumpkin seeds


Serves 8

Pumpkin 1200g
Onions 450grms
Garlic 7g
Vegetable Stock 1.5 litres
Thyme 1 bunch
Bay leaf 1



• Peel the pumpkin and cut into a large dice, season with salt and pepper and roast in a preheated oven (180c) until tender.
• Peel and slice the onions and sweat in a pot with a little oil and butter, add in the garlic, bay leaf and thyme. Season with sea salt and black pepper. Cook until soft and without colour.
• Remove the pumpkin from the oven and add it to the onions, add the vegetable stock and bring to a boil. Remove the thyme stalks and bay leaf.
• Blend the soup in a blender until smooth, adding the remaining stock if necessary.
• For a finer finish pour the soup through a fine sieve and check the seasoning.
• Chill down and pour into suitable containers, label and freeze.
*Tip from the Butler: For a finer finish, pour the soup through a fine sieve. 

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