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You are here: Home / Recipes / American / Creamy Pumpkin Soup

Creamy Pumpkin Soup

September 28, 2015 By Manu 5 Comments

Creamy Pumpkin Soup

Come September and I start craving warm comforting food. It does not matter that we are in the middle of spring and the days are getting longer here in Australia. I have been living here for almost 10 years, but I think my mind will never get used to the reverse seasons. So, to satisfy my cravings, I make some autumn/winter food before the weather gets way too hot for it. And what’s better than a Creamy Pumpkin Soup? I usually make my Pumpkin and Barley Soup, but this time I thought of trying something else… and this version too was a big hit with the family. It is smooth, silky and very creamy. Roasting the vegetables enhances their flavours and the final result is amazing. Serve it with some of my crusty ciabatta for the perfect “autumn dinner”. Try it and let me know!

Creamy Pumpkin Soup

Creamy Pumpkin Soup
5 from 1 vote
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Creamy Pumpkin Soup

Creamy Pumpkin Soup - made with roasted vegetables for a deeper pumpkin flavour, the perfect autumn dinner.

Course Soup
Cuisine Australian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 1.6 kg – 3.5 lbs. butternut pumpkin cut into 6cm pieces
  • 6 garlic cloves
  • 1 onion cut into wedges
  • 2 tbsp extra virgin olive oil
  • 500 ml – 2 cups pouring cream at room temperature
  • 125 ml – ½ cup water
  • Salt to taste
  • Crème fraîche toasted flaked almonds, cracked pepper and crusty bread, to serve

Instructions

  1. Combine the pumpkin, onion and garlic in a roasting pan and drizzle with the extra virgin olive oil.
  2. Roast in a pre-heated oven at 200°C – 390°F for 20 – 25 minutes, or until tender and caramelised.
  3. Transfer to a blender with the cream and water and blend until smooth.
  4. Serve hot with crème fraîche, almonds, pepper and crusty bread.

Creamy Pumpkin Soup

Creamy Pumpkin Soup

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Related Posts:

  • Cream of Mushroom Soup
  • Pumpkin Risotto with Gorgonzola Sauce
  • CABBAGE AND TALEGGIO CRESPELLE
  • PUMPKIN DOUGHNUTS
  • HOME-MADE PUMPKIN PIE SPICE

Filed Under: American, Australian, British, Mains, Soups, Vegetables, Vegetarian Tagged With: American, Australian, autumn, British, comforting, cream, dinner, fall, main, pumpkin, soup, vegetables, vegetarian

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Comments

  1. Max says

    August 29, 2019 at 7:44 am

    Awesome recipe! I will definitely keep this recipe in the cookbook.
    The day before yesterday I tried to cook it using this recipe https://www.myrecipes.pro/pumpkin-cream-soup/. But your recipe is tastier.

    Reply
  2. Anthony says

    March 12, 2020 at 10:41 am

    can I use milk instead of water

    Reply
    • Manu says

      March 12, 2020 at 12:16 pm

      Hi Anthony. Yes, you absolutely can. It will be richer and really yummy!

      Reply

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  1. Halloween Is Coming, Here Are 5 Great Pumpkin Recipes To Try | Cookery Ideas - Cookery Ideas says:
    October 10, 2015 at 11:14 pm

    […] love what Manu gets up to on her blog. She has a great recipe for Creamy Pumkin Soup, looks […]

    Reply
  2. Halloween Is Coming, Here Are 5 Great Pumpkin Recipes To Try | Cookery Ideas says:
    July 1, 2017 at 5:28 am

    […] love what Manu gets up to on her blog. She has a great recipe for Creamy Pumkin Soup, looks […]

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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