This Lazy Roasted Pumpkin Soup just might be the easiest pumpkin soup you've ever made. Just roast all the ingredients on a sheet pan, blend, and serve. And there's no cream in this recipe either!
My Grandmother was famous for her soups. Sadly her soup making days are behind her, but the memories of her soups linger.
Any time my cousins and I were sick when we were little she'd make up a batch of soup, my favorite being minestrone, and promised it would make us feel better. And it did. It always worked.
So, to this day, whenever I am unwell, it's soup that I crave. I'm not sure whether it's the soup that really makes me feel better or the comfort of the memory, but whatever it is it works, and I'm happy that it does.
Sick with the flu this week, and not really up to the task of cooking, I decided that the usual batch of minestrone I like to make when I'm unwell would be replaced by something easier, and ultimately lazier.
And this is where this ultimate lazy roasted butternut pumpkin soup comes in.
Even with my head foggy from cold and flu medication it only took a few minutes to chop up the vegetables (a small butternut pumpkin, a fat onion, 2 potatoes still in their skins, and 3 cloves of garlic) and place them in the oven.
Forty minutes later the vegetables were done and out came my blender and in went the vegetables and vegetables stock, along with a sprig of rosemary and 2 teaspoons of honey. And after pressing blend it was done.
All that was needed was to pour it into the saucepan and reheat it. Easy peasy and the ultimate lazy soup for when you are feeling under the weather.
Oh, and there's no cream at all in this pumpkin soup! So it's a bit lighter than many of the other pumpkin soup recipes out there. I think that means you can eat double.
And if you love this roasted pumpkin soup, be sure to check out these other delicious ideas:
- Preheat the oven to 350 Fahrenheit. Cut the pumpkin in half and remove the seeds. Lightly coat the cut surface of the pumpkin with olive oil and season with sea salt and place on a tray lined with baking paper cut side down.
- Remove the skin from the onion and cut in half. Toss the onion, potatoes and garlic cloves (keep the skin on) in the remaining oil and season with sea salt. Place on the baking tray with the pumpkin and roast until the pumpkin and potatoes are tender. Remove the garlic and onion from the tray and set aside if they cook before the pumpkin and potatoes.
- Cut the potatoes in half and scoop out the creamy flesh and place in a blender along with the onion. Squeeze the garlic out of their papers and place in the blender. Finally, scoop the pumpkin flesh from the skin and place in the blender. Add the vegetables stock (you might need to blend the soup in two batches depending on the size of your blender), honey and rosemary and blend until smooth. Taste and adjust seasonings as necessary.
- Place in a saucepan over a medium low heat and reheat before serving.