Spicy Roast Pumpkin and Potato Soup

As soon as I feel the temperature drop slightly, it’s overcast, and I can pretend it’s winter, the first thing I do is get a pot of soup on the stove. Today I decided it called for Spicy Roast Pumpkin and Potato Soup. Unfortunately, as the day proceeded, it did get brighter and warmer but I wasn’t going to let that stop me, plans had been laid.

Finished Soup

This soup is truly delicious, my daughter, Bec, gave me the recipe quite a few years ago and since then it could have been tweaked slightly and feel free to do the same. The amount of chilli, fennel and thyme for example is totally a matter of taste. If you don’t like the heat, tone it down. Some people don’t like fennel, I really can’t understand this, but you can leave it out or substitute something you love. It’s very versatile.

Because you roast the vegetables they develop a slight crust, so when they are blended there may be little flecks of brown through the soup but that is just caramelised goodness. There is no need to chop the onion too finely as you will be pureeing it later. On this occasion I used dried thyme, because my plant had died and there is no way I’ll pay $4 for a bunch of thyme at the supermarket, and it still turned out tasty.

Spicy Roast Pumpkin and Potato Soup
Spicy Roast Pumpkin and Potato Soup
Print Recipe
Servings
4 serves
Servings
4 serves
Spicy Roast Pumpkin and Potato Soup
Spicy Roast Pumpkin and Potato Soup
Print Recipe
Servings
4 serves
Servings
4 serves
Ingredients
Servings: serves
Instructions
  1. Preheat oven to 200°C. Place the pumpkin on one side of a baking dish and the potato on the other then drizzle both with a little of the olive oil. Sprinkle the pumpkin with dried chillies and fennel seeds and scatter the potato with thyme leaves, then season both vegetables with salt and pepper. Bake pumpkin and potato for approx. 35-40 minutes or until golden and cooked through.
    Raw Vegetables
  2. Heat a large saucepan, add the remaining olive oil and butter and fry the onion and garlic until soft and translucent. Add the pumpkin and potato and roughly mash. Pour in the stock, bring to the boil and reduce the heat and simmer for 15-20 minutes.
  3. At this stage you can choose to blend until smooth with either a hand held blender or food processor. Return to the pan and reheat if necessary.
  4. Stir through the cream and season to taste. Serve with cracked black pepper and crusty bread.
    Spicy Roast Pumpkin and Potato Soup
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  • I try and dry thyme from my garden to use in the winter months. It at least is as fresh as it can get. Love soup of any sort and flavour 🙂

    • I will have to try and do that. For some reason my Thyme plant has not done well. I think the Rosemary has tried to take over.