Fast Recipes

Cream of pumpkin soup

This thick soup is really quick to make – almost everything is thrown into the oven together.

  • Serves 4
  • Print


  • 1.6 kg butternut pumpkin (about 1), cut into 6cm pieces
  • 9 garlic cloves
  • 1 onion, cut into wedges
  • 1 tbsp olive oil
  • 600 ml pouring cream, at room temperature
  • To serve: crème fraîche, toasted flaked almonds, cracked pepper and crusty bread


  • 1
    Preheat oven to 200C. Combine pumpkin, onion and garlic in a roasting pan, drizzle with olive oil and roast until tender and caramelised (20-25 minutes).
  • 2
    Transfer to a blender with cream and blend until smooth. Serve hot with crème fraîche, almonds, pepper and crusty bread.