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Roasted Pumpkin Soup & Cheesy Sourdough Toast Recipe

  • Prep 10 mins
  • Cooking 45 mins
  • Serves 4
  • Difficulty Easy

Indulge in winter’s favourite recipe! Cosy up with a bowl of our Roast Pumpkin Soup on a chilly day, complete with a side of Cheesy Sourdough Toast. Better yet, you’ll only need a handful of ingredients for this easy pumpkin soup, making it the perfect winter go-to dinner. The secret? Roast the Butternut Pumpkin with onions, garlic and sage for a simply irresistible creamy pumpkin soup.

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Ingredients

Ingredients

Pumpkin Soup

1 Butternut Pumpkin
2 Heads of garlic, halved
2 Red onions, quartered
Handful of sage leaves (optional)
Large drizzle olive oil
Salt & Pepper to season
1L Chicken Stock
4 tablespooons of sour cream, to serve

 

Cheesy Toast

1 Bakers Delight Sourdough Vienna Loaf
Butter
1 cup shredded tasty cheese

Method

  1. Pumpkin Soup

    1. Step 1

      Preheat oven to 180°C

    2. Step 2

      Chop pumpkin in half and scrape out seeds. Place face up in a large oven proof dish along with the onions, garlic, sage leaves and a large drizzle of olive oil. Season with salt & pepper. Place in the oven to roast for 40 minutes or until pumpkin is golden & soft. TIP: you can remove the onions & garlic earlier if roasting too quickly

    3. Step 3

      Once roasted & cooled, scrape the soft pumpkin into a blender, leaving the skin behind. Add the onions & squeeze the roasted garlic cloves out of their skin. Add 1L of chicken stock to the blender. Blend soup until smooth. Reheat to serve & top with a tablespoon of sour cream

  2. Cheesy Toast

    1. Step 1

      Slice your Sourdough Vienna to your desired thickness. Toast your bread. Spread with butter & top with a large sprinkling of shredded tasty cheese

    2. Step 2

      Place bread on a lined baking tray & place under the grill for 5 mins or until golden & melted. Serve immediately with pumpkin soup

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FAQs

What can I add to pumpkin soup to make it thicker? 

There are a few ingredients you can add to make your pumpkin soup thicker. If you want to stick to a creamy texture, then go for cornstarch or flour to thicken the soup. You can also add a splash of cream to make the soup richer and creamier. 

How long does homemade pumpkin soup last for? 

Generally, your pumpkin soup will last for 3 to 4 days in the fridge, however this depends on how you store it. Make sure you allow it to cool down and then pop it in an airtight container for maximum freshness. You can also freeze your soup for up to three months—freeze in easy portions for the perfect quick meal when you want it. 

What goes well with pumpkin soup? 

Pumpkin soup goes well with a range of sides – from soft or crusty breads to herb toppings, there’s no shortage of flavours and textures to try. In our opinion, nothing quite beats a slice of crusty bread like our Cheesy Sourdough. You could also try garlic bread or a plain crusty loaf of bread.

 

 

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