Roasted Pumpkin Soup Recipe!

As the temps drop and the jumpers come out, this Roasted Pumpkin Soup is

exactly what we’re craving.

It’s cozy, creamy, and full of that rich roasted flavour that just tastes like autumn in a bowl 🍂

We keep it super simple—just roast your veg, blend it up, and enjoy with a big hunk of crusty bread (seriously, don’t skip the bread 🍞). It’s the kind of recipe you’ll want to make on repeat all season long.

Ingredients 🧄🧅

• 1.2kg Kent pumpkin, peeled + chopped

• 1 brown onion, peeled + halved

• 3 garlic cloves, skin on

• 2 tbsp olive oil

• Salt + pepper, to taste

• 3 cups chicken or veggie stock

• ½ cup thickened cream (plus extra to serve)

Directions 👩‍🍳

• Preheat oven to 180°C (fan forced) 🔥

• Place pumpkin, onion + garlic on a lined tray. Drizzle with olive oil and season.

• Roast for 45–50 mins until golden + soft (your kitchen will smell amazing 😍)

• Let cool slightly, then squeeze garlic out of skins. Add everything to a big pot.

• Pour in stock and bring to a simmer. Let it bubble away for 10–15 mins.

• Blend until smooth using a stick blender (or regular blender in batches).

• Stir in cream, season to taste, and you’re good to go!

• Serve with a swirl of cream, cracked pepper + crunchy bread on the side 👌

Ollieo Tips 💡

🥥 Dairy-free? Swap cream for coconut milk or leave it out.

❄️ Freezes like a champ—hello, lazy lunch days!

🌶 Want a flavour boost? Add a pinch of nutmeg or curry powder while it simmers.

This soup is a total go-to for cozy nights in, lunch with mates, or just when you want something warm and delicious without too much fuss!