There's nothing quite like a bowl of warming soup on a chilly Perth evening. This roasted butternut pumpkin soup has been a favourite in the Glavocich household for years, and we're excited to share it with you.
The secret? Roasting the vegetables first brings out their natural sweetness. Our fresh butternut pumpkin, grown right here in Wattleup and delivered within days, makes all the difference.
What You'll Need
Roasted Vegetables
- 1 medium butternut pumpkin (1.5kg), peeled and cubed
- 2 large carrots, peeled and chopped
- 2 brown onions, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Soup
- 1 litre vegetable stock
- ½ cup cream (optional)
- 1 teaspoon ground cumin
- Pinch of nutmeg
- Fresh herbs for garnish
How to Make It
Preheat oven to 200°C. Spread pumpkin, carrots, onions and garlic on a lined baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 35-40 minutes, turning once, until tender and golden.
Let vegetables cool for 5 minutes. Squeeze garlic from skins. Transfer all roasted vegetables to a pot with stock, cumin and nutmeg. Blend until smooth using a stick blender.
Heat soup gently, stirring in cream if desired. Taste and adjust seasoning. Serve in bowls garnished with fresh herbs and a drizzle of olive oil. Perfect with crusty bread!
💡 Chef's Tips
Storage: Keeps 5 days in the fridge or 3 months in the freezer. Tastes even better the next day!
Variations: Swap pumpkin for sweet potatoes, or add a poached free range egg for protein.
Make it Vegan: Skip the cream or use coconut cream instead.
Get Fresh Ingredients Delivered
All the vegetables you need are in our Roast Veggie Box, delivered fresh to your Perth home every week.
Order Roast Veggie Box Build Your Own