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Creamy Pumpkin Soup

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


  • 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


  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.