Fast Recipes

Cream of pumpkin soup

undefined main

  • Serves 4
Cream of pumpkin soup
Cream of pumpkin soup

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


  • 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


  • 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). Transfer to a blender with cream and blend until smooth. Serve hot with crème fraîche, almonds, pepper and crusty bread.


This recipe is from the July 2011 issue of .