Best baked pumpkin soup

Jacqueline Alwill

Brown Paper Nutrition

Hands down the easiest and tastiest way to make pumpkin soup. So good you will actually never ever want to make it any other way! A family favourite in our house just as is but if you wanted to pump up some extra protein and fibre in there, add chickpeas, crispy chilli tofu, edamame or if you’re a meaty then whatever it is that tickles your fancy, and any herbs on hand will go well here.

To make:
Heat oven to 180c and line a baking tray. Place whole pumpkin around 3-3.5kg on tray. I like Kent or Jap for their rich flavour. Roast in oven about 90min or check by putting a skewer through the pumpkin (from the side) and it should glide in and out easily if the flesh is cooked. Sauté 1 medium onion and 3-4 cloves garlic in 2tbsp extra virgin olive oil in a large saucepan until soft. Peel skin from pumpkin, remove seeds, then scoop flesh into saucepan. Add 1 litre vege stock/broth, brings to simmer. Then blitz until creamy with stick blender or food processor. Add some ground black pepper and tuck in yummmmmmmmm….